Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Sensitivity to Organic AcidsIn VitroandIn SituofSalmonellaspp. andEscherichia coliIsolated from Fresh Pork Sausages, Journal of Food Quality, April 2013, Wiley, DOI: 10.1111/jfq.12026.
You can read the full text:



Be the first to contribute to this page