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Assessment of microbial communities in a dairy farm from a food safety perspective
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Modeling the growth of Salmonella in raw ground pork under dynamic conditions of temperature abuse
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Genetic diversity and population structure of Penicillium roqueforti isolates from Turkish blue cheeses
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Emergent methods for inactivation of Cronobacter sakazakii in foods: A systematic review and meta-analysis
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Inactivation of Bacillus cereus spores by ohmic heating: Efficiency and changes of spore biological properties
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