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



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




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