Cite
HARVARD Citation
Juneja, V. et al. (2021). Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken. Food research international. p. . [Online].
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Juneja, V. et al. (2021). Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken. Food research international. p. . [Online].