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Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food

✍ Scribed by T Sainz; C Wacher; J Espinoza; D Centurión; A Navarro; J Molina; A Inzunza; A Cravioto; C Eslava


Book ID
114158280
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
97 KB
Volume
71
Category
Article
ISSN
0168-1605

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