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EFFICIENCY OF SODIUM HYPOCHLORITE, FUMARIC ACID, AND MILD HEAT IN KILLING NATIVE MICROFLORA AND ESCHERICHIA COLI O157: H7, SALMONELLA TYPHIMURIUM DT104, AND STAPHYLOCOCCUS AUREUS ATTACHED TO FRESH-CUT LETTUCE
KONDO N. | MURATA M.
JOURNAL OF FOOD PROTECTION
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