Kohrs, G. A., & Dicks, L. M. T. (2011). Preservation of red meat with natural antimicrobial peptides produced by lactic acid bacteria. Stellenbosch : University of Stellenbosch.
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Chicago Style (17th ed.) Citation
Kohrs, Gertruida Ansia, and Leon Milner Theodore Dicks. Preservation of Red Meat with Natural Antimicrobial Peptides Produced by Lactic Acid Bacteria. Stellenbosch : University of Stellenbosch, 2011.
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MLA (9th ed.) Citation
Kohrs, Gertruida Ansia, and Leon Milner Theodore Dicks. Preservation of Red Meat with Natural Antimicrobial Peptides Produced by Lactic Acid Bacteria. Stellenbosch : University of Stellenbosch, 2011.
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Warning: These citations may not always be 100% accurate.