Cite
HARVARD Citation
Nalçabasmaz, S. et al. (2017). Effects of PP‐based Nanopackaging on the Overall Quality and Shelf Life of Ready‐to‐eat Salami. Packaging technology and science. 30 (10), pp. 663-679. [Online].
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Nalçabasmaz, S. et al. (2017). Effects of PP‐based Nanopackaging on the Overall Quality and Shelf Life of Ready‐to‐eat Salami. Packaging technology and science. 30 (10), pp. 663-679. [Online].