The Combined Effect of pH and Temperature on the Survival of Salmonella enterica Serovar Typhimurium and Implications for the Preparation of Raw Egg Mayonnaise
Keerthirathne, T.P.; Ross, K.; Fallowfield, H.; Whiley, H. The Combined Effect of pH and Temperature on the Survival of Salmonella enterica Serovar Typhimurium and Implications for the Preparation of Raw Egg Mayonnaise. Pathogens 2019, 8, 218. https://doi.org/10.3390/pathogens8040218
Keerthirathne TP, Ross K, Fallowfield H, Whiley H. The Combined Effect of pH and Temperature on the Survival of Salmonella enterica Serovar Typhimurium and Implications for the Preparation of Raw Egg Mayonnaise. Pathogens. 2019; 8(4):218. https://doi.org/10.3390/pathogens8040218
Chicago/Turabian StyleKeerthirathne, Thilini P.; Ross, Kirstin; Fallowfield, Howard; Whiley, Harriet. 2019. "The Combined Effect of pH and Temperature on the Survival of Salmonella enterica Serovar Typhimurium and Implications for the Preparation of Raw Egg Mayonnaise" Pathogens 8, no. 4: 218. https://doi.org/10.3390/pathogens8040218