Effect of organic matter and pH on the resistance of Salmonella Typhimurium and Salmonella Derby in scalding water from pig slaughter

Journal of Food Safety, EarlyView.

Source: Journal of Food Safety - August 22, 2018 Category: Food Science Authors: Jorge Minor Fernandes Inagaki , Mallu Jagnow Sereno , Kadigia Pegoraro , Mykaella Zanatta Waz , Vanessa Mendon ça Soares , Juliano Gonçalves Pereira , Luciano dos Santos Bersot Source Type: research