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1 Ergebnisse
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Microbiological quality of ready to eat coleslaw marketed i..:
Oluwadara Alegbeleye
;
Ithamar Alegbeleye
;
Moses O. Oroyinka
...
https://www.tandfonline.com/doi/10.1080/10942912.2023.2173775. , 2023
Link:
https://doi.org/10.1080/10942912.2023.2173775
RT Journal T1
Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:80f31abb12bd4706a2b10384de8e20bd&Exemplar=1&LAN=DE A1 Oluwadara Alegbeleye A1 Ithamar Alegbeleye A1 Moses O. Oroyinka A1 Oluwafemi Bamidele Daramola A1 Abiola Tosin Ajibola A1 Wilfred Oluwasegun Alegbeleye A1 Adewole Tomiwa Adetunji A1 Wasiu Akinloye Afolabi A1 Olayinka Oyedeji A1 Adetunji Awe A1 Aminat Badmus A1 Joshua Temiloluwa Oyeboade PB Taylor & Francis Group YR 2023 K1 coleslaw K1 fresh-cut produce K1 Enterobacteriaceae K1 lactic acid bacteria K1 food safety K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF https://www.tandfonline.com/doi/10.1080/10942912.2023.2173775 LK http://dx.doi.org/https://doi.org/10.1080/10942912.2023.2173775 DO https://doi.org/10.1080/10942912.2023.2173775 SF ELIB - SuUB Bremen
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