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Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures
Susana M Portocarrero, Melissa Newman, Benjy MikelVolume:
62
Year:
2002
Language:
english
DOI:
10.1016/s0309-1740(02)00026-8
File:
PDF, 206 KB
english, 2002