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The effect of lime juice on Vibrio parahaemolyticus and Salmonella enterica inactivation during the preparation of raw fish dish ceviche
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Mathur, Prateek. The effect of lime juice on Vibrio parahaemolyticus and Salmonella enterica inactivation during the preparation of raw fish dish ceviche. Retrieved from https://doi.org/doi:10.7282/T3ST7NSB

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