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1 Ergebnisse
1
Effect of organic acid and ultraviolet-C treatment on putre..:
Xu, Xiaotong
;
Lee, Ji-Eun
;
Kim, Eun-Jin
...
Korean Journal of Food Preservation. 28 (2021) 5 - p. 578-588 , 2021
Link:
https://doi.org/10.11002/kjfp.2021.28.5.578
RT Journal T1
Effect of organic acid and ultraviolet-C treatment on putrefactivemicroorganisms and shelf-life of seasoned squid product
UL https://suche.suub.uni-bremen.de/peid=cr-10.11002_kjfp.2021.28.5.578&Exemplar=1&LAN=DE A1 Xu, Xiaotong A1 Lee, Ji-Eun A1 Kim, Eun-Jin A1 Jeong, So-Mi A1 Ryu, Si-Hyeong A1 Kang, Woo-Sin A1 Kim, Su-Ryong A1 Kim, Han-Ho A1 Lee, Ga-Hye A1 Ahn, Dong-Hyun PB The Korean Society of Food Preservation YR 2021 SN 1738-7248 SN 2287-7428 JF Korean Journal of Food Preservation VO 28 IS 5 SP 578 OP 588 LK http://dx.doi.org/https://doi.org/10.11002/kjfp.2021.28.5.578 DO https://doi.org/10.11002/kjfp.2021.28.5.578 SF ELIB - SuUB Bremen
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