Cite
HARVARD Citation
Debonne, E. et al. (2018). Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread. Food control. pp. 12-19. [Online].
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Debonne, E. et al. (2018). Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread. Food control. pp. 12-19. [Online].