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SENSITIVITY OF SOME COMMON FOOD-BORNE BACTERIA TO THE SPICES SAGE, ROSEMARY, AND ALLSPICE
L. A. SHELEF, O. A. NAGLIK, D. W. BOGENVolume:
45
Year:
1980
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1980.tb07508.x
File:
PDF, 425 KB
english, 1980