Cite
HARVARD Citation
Andrade, M. et al. (2019). Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production. Food control. pp. 310-317. [Online].
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Andrade, M. et al. (2019). Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production. Food control. pp. 310-317. [Online].