Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/4949
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dc.contributor.advisorJ.S. Baileyen
dc.contributor.authorThomson Scienceen
dc.contributor.editorDavies, Andrew-
dc.date.accessioned2018-09-26T08:13:20Z-
dc.date.available2018-09-26T08:13:20Z-
dc.date.issued1998-
dc.identifier.isbn0 75140398 9-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/4949-
dc.descriptionThe slaughtering and butchering of food animals provide bacteria with an opportunity to colonize meat surfaces. A wide range of micro-organisms coming from different sources are introduced to surfaces which contain abundant nutrients and which have a high water availabilityen
dc.languageenen
dc.language.isoenen_US
dc.publisherThomson Scienceen_US
dc.subjectMicrobiologyen_US
dc.titleThe Microbiology of Meat and Poultryen_US
dc.typeBooken_US
dc.typeAnimationen_US
Appears in Collections:Veterinary Medicine

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