Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs

Overview of attention for article published in Frontiers in Sustainable Food Systems, July 2022

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New Research: Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs https://t.co/vwlYApjGyu #Sustainable #FoodSystems

07 Aug 2022

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