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The effect of iron on botulinal inhibition in perishable canned cured meat

✍ Scribed by R. B. TOMPKIN; L. N. CHRISTIANSEN; A. B. SHAPARIS

Book ID: 108803075
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 353 KB
Volume: 13
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1978.tb00833.x

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