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赤身肉と家禽肉のバクテリオファージの応用:最終基底製品中のSalmonella個体群に及ぼす影響【Powered by NICT】
赤身肉と家禽肉のバクテリオファージの応用:最終基底製品中のSalmonella個体群に及ぼす影響【Powered by NICT】
2017
Y. Yeh
Pravinkumar Purushothaman
N. Gupta
M. Ragnone
Subhash C. Verma
A.S. de Mello
Keywords:
Chemistry
Food science
Engineering ethics
Correction
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