Effect of filling type and heating method on prevalence of listeria species and listeria monocytogenes in dumplings produced in Poland / Barbara Szymczak and Waldemar Dabrowski.

By: Szymczak, BarbaraContributor(s): Dabrowski, Waldemar [co-author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): Dumplings | Listeria monocytogenes | Meat | Microwave heating | Real-time PCR In: Journal of Food Science 80 (5) 2015 : M1060-M1065
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YS2016 M01

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