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Journal: Appl. Sci., 2025
Volume: 15
Number: 1303
Article:
Effect of Sous Vide Heat Treatment and Packaging Methods on the Microbiological Quality of Red Peppers (Capsicum annuum L.)
Authors:
by
Paweł Hanus, Grażyna Jaworska, Miroslava Kačániová, Natalia Szarek and Karolina Pycia
Link:
https://www.mdpi.com/2076-3417/15/3/1303
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