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In-Pack Processed Foods || Use of the natural food preservatives, nisin and natamycin, to reduce detrimental thermal impact on product quality

In-Pack Processed Foods || Use of the natural food preservatives, nisin and natamycin, to reduce detrimental thermal impact on product quality

Delves-Broughton, J.

作者Delves-Broughton, J.
文件大小169.28KB
发表时间2008
DOI10.1533/9781845694692.4.319
页码319-337

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