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POST-MORTEM CHANGES IN STORED MEATS. V. EFFECT OF CARBON DIOXIDE ON MICROBIAL GROWTH ON STORED FRANKFURTERS AND CHARACTERISTICS OF SOME MICROORGANISMS ISOLATED FROM THEM.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1953, v. 18, n. 1-6, p. 121, doi. 10.1111/j.1365-2621.1953.tb17695.x
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A PRACTICAL METHOD FOR CONTROLLING ATMOSPHERES FOR USE IN FOOD RESEARCH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 5, p. 343, doi. 10.1111/j.1365-2621.1950.tb16483.x
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- Article