[1]
A. Donoghue, L. Bielke, S. Higgins, D. Donoghue, B. Hargis, and G. Tellez, “Use of Wide-Host-Range Bacteriophages to Reduce Salmonella on Poultry Products”, Int. J. Poult. Sci., vol. 6, no. 10, pp. 754–757, Sep. 2007, doi: 10.3923/ijps.2007.754.757.