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Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives /
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Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives /
F.N. Arroyo Lopez, M.C. Duran Quintana and A. Garrido Fernandez
By:
Lopez, F.N. Arroyo
Contributor(s):
Quintana, M.C. Duran
|
Fernandez, A. Garrido
Call Number:
IF 55 (55)
Material type:
Continuing resource
Subject(s):
PRESERVATIVES -- IF
In:
Journal of Food Protection
69 (6) 2006 : 1354-1364
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YI2006 M09 D01
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