Antibiotic resistance and susceptibility to some food preservative measures of spoilage and pathogenic micro-organisms from spices
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
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4. The efficacy of nisin, sorbic acid and monolaurin as preservatives in pasteurized cured meat products;Bell;Food Microbiol.,1987
5. Surveillance of antibiotic resistant Salmonella;Brisabois;Eurosurveillance,1997
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