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: Relative Survival of Four Serotypes of Salmonella enterica in Low–Water Activity Whey Protein Powder Held at 36 and 70°C at Various Water Activity Levels, Journal of Food Protection, July 2014, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-13-327.
You can read the full text:
Contributors
The following have contributed to this page
