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HARVARD Citation
Zhu, Y. et al. (2020). The inhibitory effects of spice essential oils and rapidly prediction on the growth of Clostridium perfringens in cooked chicken breast. Food control. p. . [Online].
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Zhu, Y. et al. (2020). The inhibitory effects of spice essential oils and rapidly prediction on the growth of Clostridium perfringens in cooked chicken breast. Food control. p. . [Online].