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Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive

✍ Scribed by Nurcan Değirmencioğlu; Ozan Gürbüz; Ali Değirmencioğlu; Yasemin Şahan; Hasan Özbey

Publisher
The Korean Society of Food Science and Technology
Year
2011
Tongue
English
Weight
182 KB
Volume
20
Category
Article
ISSN
1226-7708

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