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Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

DOI

43

Citations

38

References

2010

Year

M.K. Omer, Ole Alvseike, Askild Lorentz Holck, Lars Axelsson, Eystein Skjerve, Even Heir
Meat Science

References

YearCitations

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