Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C. (Q30756962)
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English | Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C. |
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Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C. (English)
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Vancanneyt M
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Dalgaard P
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Euras Vilalta N
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Swings J
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Fruekilde P
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Leisner JJ
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1 January 2003
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94
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80-89
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