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The Bacteriological Purity of Ice-Cream Brickettes and Their Method of Manufacture

Perspectives in Public Health

Impact Factor: 2.3 / 5-Year Impact Factor: 3.6

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Research article

First published online February, 1955

The Bacteriological Purity of Ice-Cream Brickettes and Their Method of Manufacture

Volume 75, Issue 2

https://doi.org/10.1177/146642405507500212

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