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Bibliotecas | Instituto Politécnico de Castelo Branco
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Reduction of Escherichia coli O157:H7 in fresh spinach, using lactic acid bacteria and chlorine as a multihurdle intervention
Type
ANA
Creator
Gragg, S. E.
Title
Reduction of Escherichia coli O157:H7 in fresh spinach, using lactic acid bacteria and chlorine as a multihurdle intervention
Contributor
Brashears, M. M.
Relation
Journal of food protection
Date
2010
Description
Contém referências bibliográficas
Language
eng
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