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Growth and Survival of Listeria monocytogenes in Market Cheeses Stored at 4 to 30°C
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1991
Year
Shelf LifeMarket Cheeses StoredMicrobial ContaminationFoodborne PathogensFoodborne IllnessFood MicrobiologyMicrobiologyFoodborne HazardPublic HealthFood SafetyListeria Monocytogenes
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