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MICROBIOLOGIA DE LOS ALIMENTOS

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<strong>LOS</strong> <strong>ALIMENTOS</strong> COMO SUSTRATO 21<br />

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a collaborative study of different methods. J. Food Sci. 41:91&917.<br />

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drying and advanced food technology, chap 37. Academic Press, Inc., New York.<br />

Marth, E. H. 1966. Antibiotics in foods: naturally occurring, developed and added. Residue<br />

Rev. 12:65-161.<br />

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foods. J. Appl. Bacteriol. 18:233-268.<br />

Scott, W. J. 1957. Water relations of food spoilage microorganisms. Adv. Food Res.<br />

7:83-127.<br />

Stanier, R. Y., E. A. Adelberg, and J. Ingraham. 1976. The microbial world. Prentice-<br />

Hall, Inc., Englewood Cliffs, N.J.<br />

Strong, D. H., E. Foster, and C. Duncan. 1970. Influence of A, on the growth of Clostridium<br />

perfringens. Appl. Microbiol. 19:98&984.<br />

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Milk Food Technol. 36:276-288.<br />

Troller, J. A., and J. H. B. Christian. 1978. Water activity and food. Academic Press,<br />

Inc., New York.

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