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High Throughput Co-culture Assays for the Investigation of Microbial Interactions
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Published on: October 15, 2019

Physiological basis of CO(2) inhibition of a meat spoilage bacterium, Pseudomonas fluorescens

K H Tan1, C O Gill

  • 1Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.

Meat Science
|November 8, 2011
PubMed

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