Use of caprylic acid to control pathogens (Escherichia coliO157:H7 andSalmonella entericaserovar Typhimurium) in apple juice at mild heat temperature

S.A. Kim, M.S. Rhee
  • Journal of Applied Microbiology, September 2015, Wiley
  • DOI: 10.1111/jam.12926

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http://dx.doi.org/10.1111/jam.12926

The following have contributed to this page: Min Suk Rhee

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