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Publikováno v:
Science World Journal. 2
36 samples of beans pudding from selected sources were analysed for Staphylococcus aureus and Bacillus cereus using standard protocols aimed at assessing its bacteriological quality. Samples obtained from restaurant showed slightly lower value for to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba44d59c800ff22e45dd81f547be0da2
https://doi.org/10.4314/swj.v2i2.51726
https://doi.org/10.4314/swj.v2i2.51726
