Cite
HARVARD Citation
Kim, H. et al. (n.d.). Raw ready‐to‐eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets. Letters in applied microbiology. pp. 27-34. [Online].
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Kim, H. et al. (n.d.). Raw ready‐to‐eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets. Letters in applied microbiology. pp. 27-34. [Online].