Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere
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| Description | scientific article published on July 1, 2005 |
| Author/s |
author: Djamel Djenane |
| Publication date | July 1, 2005 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Access work |
https://api.elsevier.com/content/article/PII:S0309174005001890?httpAccept=text/xml |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |