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Journal: Applied SciencesVolume: 15Number: 1303
Article: Effect of Sous Vide Heat Treatment and Packaging Methods on the Microbiological Quality of Red Peppers (Capsicum annuum L.)
  • Authors:
  • Paweł Hanus 1,
  • Grażyna Jaworska 1 and
  • Karolina Pycia 1,*
  • et al.
Link: https://www.mdpi.com/2076-3417/15/3/1303

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