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Induction of the Viable but Non-Culturable (VBNC) State Salmonella Typhimurium by Thermosonication
【机 构】
：
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
【出 处】
：
2016食品非热加工国际研讨会
【发表日期】
：
2016年10期
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