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2010•Unpublished venueRequires access

Water activity (AW) and pH as risk showing of Listeria monocytogenes in sliced meat products.

I. Siliņš, Edgars Liepinsh

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Key concepts: Listeria monocytogenes, Food science, Water activity, Chemistry, Listeria, Business, Bacteria, Biology

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Water activity (AW) and pH as risk showing of Listeria monocytogenes in sliced meat products. — Research Paper | ScholarLens