Evaluation of Salmonella Growth at Low Concentrations of NaNO2 and NaCl in Processed Meat Products Using Probabilistic Model
E. Gwak (Gwak E), H. Lee (Lee H), S. Lee (Lee S), M-H. Oh (Oh MH), B-Y. Park (Park BY), J. Ha (Ha J), J. Lee (Lee J), S. Kim (Kim S), Y. Yoon (Yoon Y)
Asian-Australas J Anim Sci. 2016;29(7):1013-1021.   Published online 2015 Dec 15     DOI: https://doi.org/10.5713/ajas.15.0713
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