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The microbiological quality of meat products is characterized by the presence of aerobes, facultative anaerobes, psychrotrophs and mezophiles which are responsible for spoilage and pathogenic bacteria. Producers should be careful about the microbiolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10334::71cdd694c24c575feff10eb438dca392
https://hdl.handle.net/20.500.11776/1942
https://hdl.handle.net/20.500.11776/1942
