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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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