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Uhart, M., Maks, N. and Ravishankar, S. (2006) Effect of Spices on Growth and Survival of Salmonella Typhimurium DT 104 in Ground Beef Stored at 4 and 8°C. Journal of Food Safety, 26, 115-125.
https://doi.org/10.1111/j.1745-4565.2006.00036.x

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