Cite
HARVARD Citation
Samapundo, S. et al. (2019). Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing. Food microbiology. pp. 40-50. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Samapundo, S. et al. (2019). Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing. Food microbiology. pp. 40-50. [Online].