Cite
HARVARD Citation
Price, A. et al. (2013). Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals. Food science and technology international. pp. 427-438. [Online].
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Price, A. et al. (2013). Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals. Food science and technology international. pp. 427-438. [Online].