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Reduction of Selected Spoilage Bacteria by Trans -2-Hexenal, Lactic Acid and Hydrogen Peroxide on Minimally Processed Cabbage and Carrots
Gradvol, Vedran, Nedić Tiban, Nela, Pavlović, HrvojeVolume:
39
Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12543
Date:
December, 2015
File:
PDF, 376 KB
english, 2015