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Baseline levels of fungi in food ingredients beverages frozen foods and vegetables


King, A., Et Al. (ed.). Nato Asi (advanced Science Institutes) Series Series A: Life Sciences, Vol. 122. Methods For The Mycological Examination Of Food; Workshop, Boston, Massachusetts, Usa, July 11-13, . Xii 315p. Plenum Press: New York, New York, Usa; London, England, Uk. Illus. 185-186, 1986
Baseline levels of fungi in food ingredients beverages frozen foods and vegetables


Accession: 027901154



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