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Bibliotecas | Instituto Politécnico de Castelo Branco

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Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat

Type

ANA

Title

Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat

Contributor

Birk, Tina

Relation

Journal of food protection

Date

2010

Description

Contém referências bibliográficas

Language

eng

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