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Bibliotecas | Instituto Politécnico de Castelo Branco
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Change of thermal inactivation of Clostridium botulinum spores during rice cooking
Firestone, D.
2009
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Real-time PCR assay for the detection of Pufferfish products
Type
ANA
Title
Real-time PCR assay for the detection of Pufferfish products
Contributor
Jones, Yolanda L.
Relation
Journal of food protection
Date
2010
Description
Contém referências bibliográficas
Language
eng
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Change of thermal inactivation of Clostridium botulinum spores during rice cooking
Firestone, D.
2009
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