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Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
Author(s) -
Ayça Gedikoğlu
Publication year - 2008
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.32469/10355/5777
Subject(s) - antimicrobial , food science , chemistry , sodium lactate , shelf life , marination , sodium , organic chemistry

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