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Journal: Microorganisms, 2022
Volume: 10
Number: 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: by Helena Veselá, Kateřina Dorotíková, Marta Dušková, Petra Furmančíková, Ondrej Šedo and Josef Kameník
Link: https://www.mdpi.com/2076-2607/10/6/1106

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