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HARVARD Citation
Wang, G. et al. (n.d.). Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ. Food microbiology. pp. 139-146. [Online].
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Wang, G. et al. (n.d.). Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ. Food microbiology. pp. 139-146. [Online].