The growth of potential food poisoning organisms on chicken and pork muscle surfaces
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1988.tb01917.x/fullpdf
Reference7 articles.
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5. Changes caused by microbes in spoilage of meats;Ingram;Journal of Applied Bacteriology,1971
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