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4. System for evaluating clostridial inhibition in cured meat products. Robach MC; Ivey FJ; Hickey CS Appl Environ Microbiol; 1978 Jul; 36(1):210-1. PubMed ID: 211934 [TBL] [Abstract][Full Text] [Related]
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11. Effect of processing variables on the outgrowth of Clostridium sporogenes PA 3679 spores in comminuted meat cured with sorbic acid and sodium nitrite. Robach MC Appl Environ Microbiol; 1979 Nov; 38(5):846-9. PubMed ID: 44445 [TBL] [Abstract][Full Text] [Related]
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