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Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C

✍ Scribed by K.J. Rogga; J. Samelis; A. Kakouri; M.C. Katsiari; I.N. Savvaidis; M.G. Kontominas

No coin nor oath required. For personal study only.

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