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1 Gaya´n E, "UV-C inactivation of Escherichia coli at different temperatures" 12 : 531-541, 2011
2 Ojha KS, "Technological advances for enhancing quality and safety of fermented meat products" 44 : 105-116, 2015
3 Lee S-Y, "Suitability of overlay method for recovery of heat-injured Listeria monocytogenes and Salmonella Typhimurium" 10 : 323-326, 2001
4 Oppezzo OJ, "Sublethal effects of ultraviolet A radiation on Enterobacter cloacae" 62 : 158-165, 2001
5 Zweifel C, "Spices and herbs as source of Salmonellarelated foodborne diseases" 45 : 765-769, 2012
6 Julian E, "Salmonella Montevideo infections associated with salami products made with contaminated imported black and red pepper-United States, July 2009-April 2010" 59 : 1647-1650, 2010
7 Alrousan DM, "Photocatalytic inactivation of E. coli in surface water using immobilised nanoparticle TiO2 films" 43 : 47-54, 2009
8 Foster HA, "Photocatalytic disinfection using titanium dioxide : spectrum and mechanism of antimicrobial activity" 90 : 1847-1868, 2011
9 De Boer E, "Microbiology of spices and herbs" 51 : 435-438, 1985
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