Cite
HARVARD Citation
Feki, A. et al. (2021). Effect of the incorporation of polysaccharide from Falkenbergia rufolanosa on beef sausages for quality and shelf life improvement. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Feki, A. et al. (2021). Effect of the incorporation of polysaccharide from Falkenbergia rufolanosa on beef sausages for quality and shelf life improvement. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].