Quantifying the Effect of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as a Factor in the Removal of Escherichia coli ATCC 11229 from Hands (2017)
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Jensen, Dane A. & Macinga, David R. & Shumaker, David J. & Bellino, Roberto & Arbogast, James W. & Schaffner, Donald W. (2017). Quantifying the Effect of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as a Factor in the Removal of Escherichia coli ATCC 11229 from Hands. Journal of Food Protection, 80(6), 1022-1031. Retrieved from https://doi.org/doi:10.7282/T3CV4M20

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