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Research – Modeling the Effects of the Preculture Temperature on the Lag Phase of Listeria monocytogenes at 25°C →

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Posted on January 1, 2020 by KSW Leave a comment

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← Research – Prevalence of Campylobacter coli and Campylobacter jejuni in Retail Chicken, Beef, Lamb, and Pork Products in Three Australian States

Research – Modeling the Effects of the Preculture Temperature on the Lag Phase of Listeria monocytogenes at 25°C →

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