Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures

Overview of attention for article published in Food Microbiology, March 2018

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twitter: 2 X users

patent: 1 patent

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Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures. https://t.co/eIgwgEDEld https://t.co/2H7LAJeySU

Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures. https://t.co/ZzpNdq9gfy https://t.co/EJ0XwA9oO8

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