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*24510$aFood safety of salt-cured cod products :$beffects of salt-curing, rehydration and thermal treatment on survival, growth and invasiveness of Listeria spp$cGrete Lorentzen
*260  $a[Tromsø]$bUniversity of Tromsø, Faculty of Biosciences, Fisheries and Economics$bNorwegian College of Fishery Science$c2010
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*502  $aAvhandling (ph.d.) - Universitetet i Tromsø, 2010
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