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Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

✍ Scribed by Akkaya, Levent; Gök, Veli; Kara, Recep; Yaman, Hilmi


Book ID
120523322
Publisher
Taylor and Francis Group
Year
2013
Tongue
English
Weight
171 KB
Volume
12
Category
Article
ISSN
1947-6337

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