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Inactivation of Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus in Tilapia Fillets (Oreochromis niloticus) with Lactic and Peracetic Acid through Fogging and Immersion
 
 
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Foods 2024, 13(10), 1522; https://doi.org/10.3390/foods13101522
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