Cite
HARVARD Citation
Sallam, K. et al. (2021). Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents. Food microbiology. p. . [Online].
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Sallam, K. et al. (2021). Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents. Food microbiology. p. . [Online].