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L Kant

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International Journal of Food Microbiology|February 24, 2001
Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatusT Wijtzes, F M Rombouts, M L Kant-Muermans, et al.
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Showing results (21-30 of 21) with videos related to

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Pageof 3
You have reached the last page of results.This site can display upto 21 results.
International Journal of Food Microbiology|February 24, 2001
Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatusT Wijtzes, F M Rombouts, M L Kant-Muermans, et al.
Pageof 3