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Microbial associations of Greek meat, with special emphasis on fermented sausages

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1. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332314

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:332314
Date	January 1992
Creators	Arkoudelos, John S.
Publisher	University of Bath
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation