Bacterial diversity on charcuterie
收藏NIAID Data Ecosystem2026-03-12 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP322549
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资源简介：
The bacterial diversity of some charcuterie types was studied over time, from production till end of shelf life: cooked ham, chicken filet and a veggie product
创建时间：
2021-06-04
