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This page is a summary of: Survival of foodborne pathogens ( Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus , Listeria monocytogenes , and Vibrio parahaemolyticus ) in raw ready-to-eat crab marinated in soy sauce, International Journal of Food Microbiology, December 2016, Elsevier,
DOI: 10.1016/j.ijfoodmicro.2016.08.041.
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