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Herewith are the results of a research on determination of staphylococcal heat-stable nuclease in food. From this research derives clearly the need to devote to the determination of heat-stable deoxyribonuclease as an useful indirect index, fit to give menful informations on the pollution of different kind of food by the side of patogen Staphylococci even on food products under processes of pasteurization or of sterilization.
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