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This page is a summary of: The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality, Food Control, March 2017, Elsevier,
DOI: 10.1016/j.foodcont.2016.09.029.
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