Microbes associated with fresh produce: Sources, types and methods to reduce spoilage and contamination-Reference-Cited by-同舟云学术

Microbes associated with fresh produce: Sources, types and methods to reduce spoilage and contamination

Published:2019 Issue: Volume: Page:29-82
ISSN:0065-2164
Container-title:Advances in Applied Microbiology
language:
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Author:

Kaczmarek Maciej,Avery Simon V.,Singleton Ian

Publisher

Elsevier

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