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AEM.00291-09
AEM.00291-09
http://dx.doi.org/10.1128/AEM.00291-09
Quantification of the relative effects of temperature, pH, and water activity on inactivation of Escherichia coli in fermented meat by meta-analysis.
P356
Q37451340-D9BD5387-E7BD-4283-B144-F0617668B96B
P356
AEM.00291-09
http://dx.doi.org/10.1128/AEM.00291-09