대구한의대학교 향산도서관

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PROCESSING, PRODUCTS, AND FOOD SAFETY - Use of a Specific Bacteriophage Treatment to Reduce Salmonella in Poultry Products: / Higgins, J P,Higgins, S E,Guenther, K L,Huff, W,Donoghue, A M,Donoghue, D J,Hargis, B M / POULTRY SCIENCE ASSOCIATION Inc / Poultry science / 2005 /
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