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Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail

✍ Scribed by F. Pérez-Rodríguez; R. Castro; G.D. Posada-Izquierdo; A. Valero; E. Carrasco; R.M. García-Gimeno; G. Zurera

No coin nor oath required. For personal study only.

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