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Norwegian Canning Industry. Significance of the bacterial count in determining the freshness of herring and brisling, the raw materials of kippered herrings and canned brisling
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Analyst, 1940,65, 417-418
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Norwegian Canning Industry. Significance of the bacterial count in determining the freshness of herring and brisling, the raw materials of kippered herrings and canned brisling
Analyst, 1940, 65, 417 DOI: 10.1039/AN9406500417
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