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Significance of gram-negative bacteria associated with fresh hams alloted for curing
Significance of gram-negative bacteria associated with fresh hams alloted for curing
1993
E. Manganelli
G. Camorali
M. Ghisi
M. Campanini
S. Barbuti
Keywords:
Curing (food preservation)
Microbiology
Biology
Gram-negative bacteria
Correction
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