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Bibliotecas | Instituto Politécnico de Castelo Branco
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Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by groud yellow mustard
Graumann, Gary H.
2008
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Português
Type
MON
Creator
Letra, Carlos
Publisher
Gailivro
Identifier
URN:ISBN:9788888899404
Title
Português
Contributor
Borges, Miguel
Date
2013
Description
Contém: vol. 1 : Manual versão do professor
Language
por
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Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by groud yellow mustard
Graumann, Gary H.
2008
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