The use of an antimicrobial citrus vapour to reduce Enterococcus sp. on salad products.

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dc.contributor.authorFisher, Katie
dc.contributor.authorPhillips, C.
dc.contributor.otherLaird, Katie
dc.date.accessioned2009-12-11T14:16:14Z
dc.date.available2009-12-11T14:16:14Z
dc.date.issued2009
dc.identifier.citationFisher, K. and Phillips C. (2009). The use of an antimicrobial citrus vapour to reduce Enterococcus sp. on salad products. International Journal of Food Science and Technology. 44 (9), pp.1748-1754.en
dc.identifier.doihttps://doi.org/10.1111/j.1365-2621.2009.01992.x
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.urihttp://hdl.handle.net/2086/3075
dc.language.isoenen
dc.peerreviewedYesen
dc.publisherInstitute of Food Science and Technologyen
dc.researchgroupPharmaceutical Technologies
dc.researchgroupBiomedical and Environmental Health
dc.researchgroupInfectious Disease Research Group
dc.titleThe use of an antimicrobial citrus vapour to reduce Enterococcus sp. on salad products.en
dc.typeArticleen

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