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    Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat Por Dela Fuente, Ma. Cecilia A.

    Publicado em 2009
    Thesis

    Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat

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