Cite
HARVARD Citation
Van Haute, S. et al. (2017). Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon. Food packaging and shelf life. pp. 51-58. [Online].
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Van Haute, S. et al. (2017). Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon. Food packaging and shelf life. pp. 51-58. [Online].