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HARVARD Citation
Rubio, B. et al. (2018). Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage. Food microbiology. pp. 18-24. [Online].
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Rubio, B. et al. (2018). Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage. Food microbiology. pp. 18-24. [Online].