Salmonella Inactivation During the Preparation of Omelets, Poached Eggs, and Scrambled Eggs

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Paula Wendelstein Cano, Eduardo Cesar Tondo, Patrícia da Silva Malheiros
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of Food Safety
Online Access:	Acceder al recurso
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