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15. Microbiological quality of seasoned roasted laver and potential hazard control in a real processing line. Choi ES; Kim NH; Kim HW; Kim SA; Jo JI; Kim SH; Lee SH; Ha SD; Rhee MS J Food Prot; 2014 Dec; 77(12):2069-75. PubMed ID: 25474052 [TBL] [Abstract][Full Text] [Related]
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