MICROBIOLOGICAL QUALITY AND ANTIMICROBIAL EFFICACY OF COMBINED OREGANO ESSENTIAL OIL AND ACETIC ACID ON FRESH LETTUCE : PAPER
In: Italian Journal of Food Science, Jg. 32 (2020-04-01), Heft 2, S. 399-409
Online
academicJournal
Zugriff:
Titel: |
MICROBIOLOGICAL QUALITY AND ANTIMICROBIAL EFFICACY OF COMBINED OREGANO ESSENTIAL OIL AND ACETIC ACID ON FRESH LETTUCE : PAPER
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Autor/in / Beteiligte Person: | Ijabadeniyi, O.A. ; Mbedla, A. ; Ajayeoba, T.A. |
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Zeitschrift: | Italian Journal of Food Science, Jg. 32 (2020-04-01), Heft 2, S. 399-409 |
Veröffentlichung: | 2020 |
Medientyp: | academicJournal |
ISSN: | 1120-1770 (print) |
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