Cite
HARVARD Citation
Mertens, K. et al. (n.d.). Fate of Bacillus anthracis during production of laboratory-scale cream cheese and homemade-style yoghurt. Food microbiology. pp. 336-341. [Online].
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Mertens, K. et al. (n.d.). Fate of Bacillus anthracis during production of laboratory-scale cream cheese and homemade-style yoghurt. Food microbiology. pp. 336-341. [Online].