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Volumn 27, Issue 2, 2010, Pages 250-256

The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh

Author keywords

Acid; Chlorine; Heat; Listeria; Salmonella; Shrimp

Indexed keywords

ACID; ANTIINFECTIVE AGENT; HYPOCHLORITE SODIUM;

EID: 75149161832     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.10.008     Document Type: Article
Times cited : (29)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.