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A method for the assessment of bacteria tightness of food-processing equipment

✍ Scribed by Lee, Sahnghoon; Chun, Sae Hyung; Lee, Joon Kyu; Kim, Tae Woo; Im, Se Hyuk; Seong, Sang Cheol; Lee, Myung Chul

No coin nor oath required. For personal study only.

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