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    Synergistic effect of high hydrostatic pressure treatment and food additives on the inactivation of Salmonella enteritidis

    Synergistic effect of high hydrostatic pressure treatment and food additives on the inactivation of Salmonella enteritidis by Ogihara, Hirokazu, Yatuzuka, Maya, Horie, Naoko, Furukawa, Soichi, Yamasaki, Makai

    Published in Food control
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