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Journal: Foods, 2023
Volume: 12
Number: 4283
Article:
Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40 °C) Ambient Summer Temperatures
Authors:
by
Ahmed Medhat Elbanna, Rana Fahmi Sabala, Samir Mohammed Abd-Elghany, Kálmán Imre, Adriana Morar, Viorel Herman and Khalid Ibrahim Sallam
Link:
https://www.mdpi.com/2304-8158/12/23/4283
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