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Effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeria monocytogenes in a mayonnaise-based salad



Effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeria monocytogenes in a mayonnaise-based salad



Food protection trends 26(5): 290-297




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