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NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed® dry-cured ham

✍ Scribed by Stollewerk, Katharina; Jofré, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita

No coin nor oath required. For personal study only.

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