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Inactivation of vibrio parahaemolyticus in hard clams (mercanaria mercanaria) by high hydrostatic pressure (HHP) and the influence of HHP on the physical characteristics of hard clam meat
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Mootian, Gabriel. Inactivation of vibrio parahaemolyticus in hard clams (mercanaria mercanaria) by high hydrostatic pressure (HHP) and the influence of HHP on the physical characteristics of hard clam meat. Retrieved from https://doi.org/doi:10.7282/T3QF8SMQ

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