Heat resistance and inactivation of meat spoilage lactic acid bacteria.
I declare that this is my own, unaided work. It is being submitted for the degree of Master of Science in the University of the Witwatersrand, Johannesburg. It has not been submitted before for any degree or examination in any other University. === Heat resistance and inactivation of processed m...
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| Format: | Others |
| Language: | en |
| Published: |
2018
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| Online Access: | https://hdl.handle.net/10539/24686 |