Cite
HARVARD Citation
Mcminn, R. et al. (n.d.). Thermal inactivation of salmonella in high-fat frankfurters. Meat science. pp. 164-. [Online].
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Mcminn, R. et al. (n.d.). Thermal inactivation of salmonella in high-fat frankfurters. Meat science. pp. 164-. [Online].