Cite
HARVARD Citation
Olaimat, A. et al. (n.d.). Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids. Food control. pp. 179-186. [Online].
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Olaimat, A. et al. (n.d.). Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids. Food control. pp. 179-186. [Online].