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K. Seyer, M. Lessard, G. Piette, M. Lacroix and L. Saucier, “Escherichia coli Heat Shock Protein DnaK: Production and Its Consequences in Terms of Monitoring Cooking,” Applied and Environmental Microbiology, Vol. 69, No. 6, 2003, pp. 3231-3237. doi:10.1128/AEM.69.6.3231-3237.2003

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