Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

Published 2010 View Full Article

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Title
Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 27, Issue 6, Pages 749-756
Publisher
Elsevier BV
Online
2010-03-25
DOI
10.1016/j.fm.2010.03.009

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