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APA Citation
Hudson, J., Billington, C., Wilson, T., & On, S. (n.d.). effect of phage and host concentration on the inactivation of Escherichia coli O157:H7 on cooked and raw beef. Food science and technology international, 21, 104–109. http://access.bl.uk/ark:/81055/vdc_100059258750.0x000009