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HARVARD Citation
Yang, J. et al. (2023). Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage. Food microbiology. p. . [Online].
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Yang, J. et al. (2023). Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage. Food microbiology. p. . [Online].