Inhibiting effects of amino acids and related compounds upon the growth of enterotoxigenic micrococci in cream pastry. (Q41934502)
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scientific article published on July 1953
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Inhibiting effects of amino acids and related compounds upon the growth of enterotoxigenic micrococci in cream pastry. |
scientific article published on July 1953 |
Statements
Inhibiting effects of amino acids and related compounds upon the growth of enterotoxigenic micrococci in cream pastry (English)
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