Publication | Closed Access
Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad
76
Citations
12
References
2018
Year
Citric AcidsMicrobial ContaminationFoodborne IllnessSalmonella TyphimuriumFood MicrobiologyEscherichia Coli O157Antibacterial AgentMicrobiologyInfection ControlAntimicrobial CompoundMedicineClinical MicrobiologyAntimicrobial ResistanceFood SafetyHealth Sciences
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