Cap, M., Vaudagna, S. R., Mozgovoj, M. V., Soteras, T., Sucari, A., Signorini, M., & Leotta, G. (2019). Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid. Web
Citación estilo ChicagoCap, Mariana, Sergio Ramon Vaudagna, Marina Valeria Mozgovoj, Trinidad Soteras, Adriana Sucari, Marcelo Signorini, and Gerardo Leotta. Inactivation of Shiga Toxin-producing Escherichia Coli in Fresh Beef By Electrolytically-generated Hypochlorous Acid, Peroxyacetic Acid, Lactic Acid and Caprylic Acid. 2019.
Cita MLACap, Mariana, et al. Inactivation of Shiga Toxin-producing Escherichia Coli in Fresh Beef By Electrolytically-generated Hypochlorous Acid, Peroxyacetic Acid, Lactic Acid and Caprylic Acid. 2019.