Cite
HARVARD Citation
Dinh Thanh, M. et al. (2018). Tenacity of Bacillus cereus and Staphylococcus aureus in dried spices and herbs. Food control. pp. 75-84. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Dinh Thanh, M. et al. (2018). Tenacity of Bacillus cereus and Staphylococcus aureus in dried spices and herbs. Food control. pp. 75-84. [Online].