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The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
Authors
Katleen Raes
Imca Sampers
Paul Van der Meeren
Sam Van Haute
Publication date
1 January 2016
Publisher
'Elsevier BV'
Doi
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Abstract
Abstract is not available.
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oai:archive.ugent.be:7178460
Last time updated on 12/11/2016
