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: ArticleArticleSubject(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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