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This page is a summary of: Impact of chlorine dioxide and electron-beam irradiation for the reduction of murine norovirus in low-salted “jogaejeotgal”, a traditional Korean salted and fermented clam, International Journal of Food Microbiology, March 2021, Elsevier,
DOI: 10.1016/j.ijfoodmicro.2021.109073.
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