Cite
HARVARD Citation
Afraei, M. et al. (2022). Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria. Food bioscience. p. . [Online].
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Afraei, M. et al. (2022). Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria. Food bioscience. p. . [Online].