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The Influence of Chemical Additives on the Heat Resistance of Salmonella typhimurium in Liquid Whole Egg

✍ Scribed by PIETER M. LATEGAN; REESE H. VAUGHN


Book ID
108797042
Publisher
Institute of Food Technologists
Year
1964
Tongue
English
Weight
479 KB
Volume
29
Category
Article
ISSN
0022-1147

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