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Production of Germ-Free Fast-Growing Broilers from a Commercial Line for Microbiota Studies
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Establishing microbiological surveillance programmes at slaughterlines-A new concept of meat hygiene

F A Stolle1

  • 1Institute for Meat Hygiene, Brümmerstr. 10, Free University of Berlin, FRG.

Meat Science
|November 8, 2011
PubMed

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