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Journal: MicroorganismsVolume: 10Number: 1106
Article: The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams
  • Authors:
  • Helena Veselá1,
  • Kateřina Dorotíková1 and
  • Marta Dušková1,*
  • et al.
Link: https://www.mdpi.com/2076-2607/10/6/1106

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