Volume 14, Issue 67 (0)                   FSCT 0, 14(67): 220-213 | Back to browse issues page

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بررسی بقای ویروس های روده ای بیماری زا در گوشت قرمز و سفید در شرایط پخت بر مبنای شاخص انتروباکتریوفاژ MS2. FSCT 0; 14 (67) :220-213
URL: http://fsct.modares.ac.ir/article-7-10969-en.html
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Received: 2016/04/5 | Accepted: 2016/11/7 | Published: 2017/08/23

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