ΣΚΑΡΒΕΛΗΣ Α. PASTEURIZED MEAT PRODUCTS II. BACTERIOLOGICAL PROPERTIES. Journal of the Hellenic Veterinary Medical Society, [S. l.], v. 23, n. 1, p. 51–55, 1972. DOI: 10.12681/jhvms.20044. Disponível em: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/20044. Acesso em: 19 okt. 2024.