Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball. [electronic resource]

By: Contributor(s): Producer: 20110908Description: 259-65 p. digitalISSN:
  • 1082-0132
Subject(s): Online resources: In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 16
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Publication Type: Journal Article

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