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Microbial Community Analysis of Food-Spoilage Bacteria in Commercial Custard Creams Using Culture-Dependent and Independent Methods

✍ Scribed by K. Arakawa; Y. Kawai; H. Iioka; M. Tanioka; J. Nishimura; H. Kitazawa; K. Tsurumi; T. Saito

No coin nor oath required. For personal study only.

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