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dc.contributor.authorRussell, Scott M.
dc.date.accessioned2015-04-02T21:20:19Z
dc.date.available2015-04-02T21:20:19Z
dc.date.issued2009-11
dc.identifier.urihttp://hdl.handle.net/10724/31162
dc.language.isoen_USen_US
dc.publisherUniversity of Georgiaen_US
dc.titleProcessing tip: How well is the poultry industry in the U.S. controlling salmonella, campylobacter and other bacteria on raw poultry?en_US


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