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Denitrogenative hydrofluorination of aromatic aldehyde hydrazones using (difluoroiodo)toluene
British Library Online Contents | 2016| -
HACCP - Concept of the Microbiological Quality of Fish During Processing
British Library Online Contents | 2001| -
Occurence and control of Usteria spp. in ready-cooked meals prepared with ckicken meat
British Library Online Contents | 1998| -
Production and quality of "cheese in pelt" (sheep's cheese from the mountain pastures of Western Herzegovina)
British Library Online Contents | 2004| -
Occurrence of Listeria monocytogenes in foodstuffs of animal origin
British Library Online Contents | 2001| -
Some chemical and physicochemical indicators of pork quality
British Library Online Contents | 2004| -
Research into thermal Resistance of Bacteria Salmonella enteritidis phagovar 2 in the culinary preparations of eggs
British Library Online Contents | 1997| -
Convenience of Clostridium botulinum agar for selective isolation of B type Clostridium botulinum from dry cured Dalmatian ham during family outbreak
British Library Online Contents | 2001| -
Veterinary-sanitary conditions and rabbit meat quality
British Library Conference Proceedings | 2000| -
Znacenje bakterije Listeria monocytogenes u veterinarsko sanitarnom nadzoru
British Library Conference Proceedings | 2000| -
The meaning of Listeria monocytogenes in veterinary-sanitary inspection
British Library Conference Proceedings | 2000| -
Veterinarsko-sanitarni nadzor skoljkasa i glavonozaca na trzistu
British Library Conference Proceedings | 2000| -
Veterinary-sanitary inspection of shellfish and cephalopods on the market
British Library Conference Proceedings | 2000|
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