[Effect of heating beef at 55 degrees C on the growth of Clostridium perfringens and Staphylococcus aureus]. [electronic resource]

By: Contributor(s): Producer: 19840606Description: 542-50 p. digitalISSN:
  • 0174-3015
Subject(s): In: Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene. 1. Abt. Originale B, Hygiene vol. 178
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Publication Type: English Abstract; Journal Article

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