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etude de la qualite microbiologique des viandes boucanées ... - L'ENS

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TOMPKIN, R.B. (1983). Indicator organisms in Meat and poultry products. Food Technol. 37, pp<br />

107–110.<br />

WHITE P.L., BAKER A.R., JAMES W.O. (1997). Strategies to control Salmonel<strong>la</strong> and<br />

Campylobacter in raw poultry products. Rev. Sci. Tech. Off. Int. Epiz.16, pp 525-541.<br />

YOULING L. XIONG and WILLIAM BENJY MIKEL. (2001).Chapter 15: Meat and Meat<br />

Products, Meat science and Applications, Marcel Dekker, Inc.

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