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pro vyhledávání: '"J. H. Scharding"'
Publikováno v:
Journal of Milk and Food Technology. 36:311-314
The literature includes a few reports on the ability of the fungus Sporothrix schenckii to survive at high temperatures, and one suggests that it could survive processing procedures used to manufacture frankfurters. Reported are studies to determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11736402643f52d72073311dd19f9e7f
https://doi.org/10.4315/0022-2747-36.6.311
https://doi.org/10.4315/0022-2747-36.6.311
