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Überleben von Campylobacter-, Salmonella- und Yersinia-Arten im Brühwasser bei der Schweineschlachtung
Abteilung Lebensmittelhygiene, Veterinärmedizinische Fakultät der Schwedischen Universität für Agrarwissenschaften, Uppsala, Sweden.
Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.ORCID iD: 0000-0003-0154-9452
1990 (German)In: Fleischwirtschaft international, ISSN 0179-2415, Vol. 70, no 12, p. 1460-1466Article in journal (Refereed) Published
Place, publisher, year, edition, pages
Deutscher Fachverlag GMBH , 1990. Vol. 70, no 12, p. 1460-1466
National Category
Microbiology in the medical area Food Science
Research subject
Culinary Arts and Meal Science
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URN: urn:nbn:se:oru:diva-58068OAI: oai:DiVA.org:oru-58068DiVA, id: diva2:1110941
Available from: 2017-06-16 Created: 2017-06-16 Last updated: 2018-01-13Bibliographically approved

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Danielsson Tham, Marie-Louise

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