Bacteriological standards for perishable foods. Manufactured meats.
| Autor: | HELLER CL |
|---|---|
| Jazyk: | angličtina |
| Zdroj: | Journal. Royal Sanitary Institute (Great Britain) [J R Sanit Inst] 1952 Jul; Vol. 72 (4), pp. 396-404. |
| DOI: | 10.1177/146642405207200421 |
| Databáze: | MEDLINE |
| Externí odkaz: |
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