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Effect of initial headspace O2 level on the growth and volatile metabolite production of leuconostoc mesenteriodes and the microbial and sensorial quality of modified atmosphere packaged par-fried french fries /
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Effect of initial headspace O2 level on the growth and volatile metabolite production of leuconostoc mesenteriodes and the microbial and sensorial quality of modified atmosphere packaged par-fried french fries /
Simbarashe Samapundo ... [et al.].
Contributor(s):
Samapundo, Simbarashe
[author.]
Call Number:
ARTICLE (Eng)
Material type:
Article
Subject(s):
French fries
|
Oxygen
|
Spoilage
In:
Journal of Food Science
81 (2) 2016 : M454-M462
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YS2016 M09
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