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AN INVESTIGATION OF A SOURCE AND MODE OF ENTRY OF SALMONELLA ORGANISMS IN SPRAY-DRIED WHOLE-EGG POWDER

✍ Scribed by MATHILDE SOLOWEY; E. H. SPAULDING; HARRY E. GORESLINE

Book ID: 108790585
Publisher: Institute of Food Technologists
Year: 1946
Tongue: English
Weight: 698 KB
Volume: 11
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1946.tb16365.x

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