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Pistachio nuts, including salted pistachios, unsalted pistachios and shelled pistachios which are ready to eat foods, recently appeared as possible sources of infection with foodborne bacteria besides the high levels of aflatoxins. Several types of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14657325d45b0f380434fdd630d9e92d
https://hdl.handle.net/11380/996519
https://hdl.handle.net/11380/996519
