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Meat Science|November 9, 2011
Dry fermented sausagesK Incze
Meat Science|November 9, 2011
Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat productsK Incze, L Körmendy, I Körmendy, et al.
Applied Microbiology|January 1, 1974
Antibacterial effect of cysteine-nitrosothiol and possible percursors thereofK Incze, J Farkas, V Mihályi, et al.
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