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Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica.
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- Foods, 2024, v. 13, n. 16, p. 2512, doi. 10.3390/foods13162512
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- Article
Fatty acids profile of breast and thigh muscles of broiler chickens fed diets with propolis and probiotics.
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- Journal of Central European Agriculture, 2016, v. 17, n. 4, p. 1179, doi. 10.5513/JCEA01/17.4.1828
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- Article
The effect of propolis extract in the diet of chickens Ross 308 on their performance.
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- Journal of Central European Agriculture, 2014, v. 15, n. 4, p. 133, doi. 10.5513/JCEA01/15.4.1521
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- Article
THE AMINO ACID AND FATTY ACID PROFILE OF EUROPEAN BADGER (MELES MELES) MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 6, p. 1, doi. 10.55251/jmbfs.11000
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- Article
MEAT PERFORMANCE AND PHYSICOCHEMICAL EVALUATION OF PIGEON MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 6, p. 1, doi. 10.55251/jmbfs.10997
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- Article
MICROBIOLOGICAL QUALITY OF SOUS VIDE FISH MEAT TREATED WITH HONEY.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 4, p. 1, doi. 10.55251/jmbfs.10710
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- Article
MEAT PERFORMANCE, CHEMICAL COMPOSITION AND SENSORY EVALUATION OF MYOCASTOR COYPUS MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 13, n. 3, p. 1, doi. 10.55251/jmbfs.10628
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PHYSICOCHEMICAL EVALUATION OF BADGER (MELES MELES) MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 13, n. 3, p. 1, doi. 10.55251/jmbfs.10423
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- Article
FAT OXIDATION, PROTEIN DEGRADATION AND COLOUR OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) MEAT DURING 3 MONTHS OF FREEZER STORAGE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 13, n. 3, p. 1, doi. 10.55251/jmbfs.9196
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- Article
EFFECT OF SUPPLEMENTAL RED GRAPE POMACE ON TECHNOLOGICAL PROPERTIES OF ROSS 308 BROILER CHICKENS MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 6, p. 1, doi. 10.55251/jmbfs.9915
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- Article
EFFECT OF SOUS VIDE HEAT TREATMENT ON PHTHALIC ACID ESTERS CONTENT IN MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9288
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- Article
EFFECT OF BLACKCURRANT AND KAMCHATKA HONEYSUCKLE EXTRACTS ON QUALITY PROPERTIES OF RAW-COOKED MEAT PRODUCT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, n. 3, p. 1, doi. 10.55251/jmbfs.5349
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- Article
INTERNAL FATS OF ROSS 308 BROILER CHICKENS AFTER APPLICATION OF GRAPE, FLAX AND PUMPKIN POMACE INTO THEIR DIET.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, n. 1, p. 1, doi. 10.55251/jmbfs.5347
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- Article
NUTRITIONAL COMPOSITION, BIOLOGICAL ACTIVITY AND TECHNOLOGICAL PROPERTIES OF NEW SLOVAKIAN BLACK OAT VARIETIES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 11, n. 3, p. 1, doi. 10.15414/jmbfs.4238
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- Article
CHEMICAL COMPOSITION OF MUSCLE AFTER RED GRAPE POMACE APPLICATION IN THE NUTRITION OF BROILER CHICKENS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 10, n. 6, p. 1, doi. 10.15414/jmbfs.3726
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- Article
EFFECT OF GRAPE POMACE SUPPLEMENTATION ON MEAT PERFORMANCE OF BROILER CHICKEN ROSS 308.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 10, n. 1, p. 140, doi. 10.15414/jmbfs.2020.10.1.140-144
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- Article
CHEMICAL COMPOSITION OF MUSCLE AFTER BEE BREAD APPLICATION IN THE NUTRITION OF JAPANESE QUAILS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 9, n. 4, p. 831, doi. 10.15414/jmbfs.2020.9.4.831-835
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- Article
MICROBIOTA OF THE TRADITIONAL SLOVAK SHEEP CHEESE "BRYNDZA".
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 482, doi. 10.15414/jmbfs.2019.9.special.482-486
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- Article
COMPARISON OF MEAT OXIDATIVE STABILITY FREE-REARING AND FARM-REARING PHEASANTS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 453, doi. 10.15414/jmbfs.2019.9.special.453-456
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- Article
THE PROFILE OF FATTY ACIDS IN CHICKEN'S MEAT AFTER HUMIC ACID AND PHYTOBIOTICS APPLICATION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 439, doi. 10.15414/jmbfs.2019.9.special.439-444
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- Article
THE EFFECT OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) BERRIES ON PARAMETERS OF QUALITY RAW COOKED MEAT PRODUCT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 366, doi. 10.15414/jmbfs.2019.9.special.366-369
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- Article
THE EFFECT OF BEE PRODUCTS AND PROBIOTIC ON MEAT PERFORMANCE OF BROILER CHICKENS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, n. 1, p. 88, doi. 10.15414/jmbfs.2019.9.1.88-92
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- Article
APPLICATION OF MALDI-TOF MASS SPECTROMETRY FOR IDENTIFICATION OF BACTERIA ISOLATED FROM TRADITIONAL SLOVAK CHEESE “PARENICA”.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 8, n. 6, p. 1294, doi. 10.15414/jmbfs.2019.8.6.1294-1297
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- Article
QUALITY OF RAW-COOKED MEAT PRODUCT AFTER APPLICATION GRAPE SEED EXTRACT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 3, p. 867, doi. 10.15414/jmbfs.2018-19.8.3.867-870
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- Article
EFFECT OF ADDITION OF ALFALFA MEAL ON CHICKEN MEAT QUALITY.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 1, p. 681, doi. 10.15414/jmbfs.2018.8.1.681-684
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- Article
CHEMICAL AND SENSORY CHARACTERISTICS OF CHICKEN BREAST MEAT AFTER DIETARY SUPPLEMENTATION WITH PROBIOTIC GIVEN IN COMBINATION WITH BEE POLLEN AND PROPOLIS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2017, v. 7, n. 3, p. 275, doi. 10.15414/jmbfs.2017/18.7.3.275-280
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- Article
THE PROTEINS DEGRADATION IN DRY CURED MEAT AND METHODS OF ANALYSIS: A REVIEW.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2017, v. 7, n. 2, p. 209, doi. 10.15414/jmbfs.2017.7.2.209-220
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- Article
THE INFLUENCE OF BEE PRODUCTS IN COMBINATION WITH PROBIOTIC IN CHICKEN DIET ON OXIDATIVE STABILITY OF CHICKEN MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2016, v. 5, n. 6, p. 633, doi. 10.15414/jmbfs.2016.5.6.633-635
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- Article
INFLUENCE MATURATION OF VEAL ON THE MICROBIOLOGICAL AND PHYSICAL INDICATORS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 568, doi. 10.15414/jmbfs.2015.4.6.568-571
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- Article
EVALUATION OF THE DISINFECTION EFFECTIVENESS AT MEAT PROCESSING BY THE TWO METHODS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 564, doi. 10.15414/jmbfs.2015.4.6.564-567
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- Article
QUALITY EVALUATION OF UNIFLORAL AND MULTIFLORAL HONEYS FROM SLOVAKIA AND OTHER COUNTRIES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 82, doi. 10.15414/jmbfs.2015.4.special3.82-86
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- Article
THE PH VALUE OF BROILER BREAST AND THIGH MUSCLES AFTER ADDITION PROBIOTIC, BEE POLLEN AND PROPOLIS INTO THEIR FEED MIXTURE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 52, doi. 10.15414/jmbfs.2015.4.special3.52-54
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- Article
EFFECT OF BEE POLLEN DIETARY SUPPLEMENTATION ON MEAT PERFORMANCE OF ROSS 308 BROILER CHICKENS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 55, doi. 10.15414/jmbfs.2015.4.special3.55-58
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- Article
CHICKEN CARCASS STRUCTURE FED WITH ADDITION OF LINOLEIC ACID.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 59, doi. 10.15414/jmbfs.2015.4.special3.59-62
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- Article
CARCASS AND MEAT QUALITY OF SLOVAK PIED HEIFERS AND THEIR CROSSES BY LIMOUSINE BREED.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 31, doi. 10.15414/jmbfs.2015.4.special3.31-33
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- Article
ANALYSIS OF FREE AMINO ACIDS AND BIOGENIC AMINES IN THE BULL MUSCULUS THORACIS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 27, doi. 10.15414/jmbfs.2015.4.special3.27-30
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- Article
OXIDATIVE STABILITY OF CHICKEN MEAT AFTER APPLICATION PHYTOGENIC ADDITIVES IN THEIR DIET.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 14, doi. 10.15414/jmbfs.2015.4.special3.14-17
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- Article
DETECTION OF LEPTIN IN MUSCLE TISSUES AND ORGANS OF PIGS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 66, doi. 10.15414/jmbfs.2015.4.special2.66-69
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- Article
MICROBIOLOGICAL AND CHEMICAL QUALITY OF SLOVAK AND EUROPEAN HONEY.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 41, doi. 10.15414/jmbfs.2015.4.special1.41-44
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- Article
IMPACT OF ANISE (PIMPINELLA ANISUM) AND MINT (MENTHA PIPERITA) ESSENTIAL OILS TO MICROBIAL ACTIVITY IN CHICKEN MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 28, doi. 10.15414/jmbfs.2015.4.special1.28-31
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- Article
Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”.
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- Open Life Sciences, 2021, v. 16, n. 1, p. 277, doi. 10.1515/biol-2021-0038
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- Article
Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese.
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- Foods, 2023, v. 12, n. 24, p. 4487, doi. 10.3390/foods12244487
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- Article
Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability.
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- Foods, 2021, v. 10, n. 12, p. 2993, doi. 10.3390/foods10122993
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- Article
Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters).
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- Foods, 2021, v. 10, n. 12, p. 2957, doi. 10.3390/foods10122957
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- Article
THE ANTIMICROBIAL EFFECT OF THYME AND ROSEMARY ESSENTIAL OILS AGAINST LISTERIA MONOCYTOGENES IN SOUS VIDE TURKEY MEAT DURING STORAGE.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 575, doi. 10.5219/1655
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- Article
THE USE OF MUTTON IN SAUSAGE PRODUCTION.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 506, doi. 10.5219/1602
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- Article
THE MICROBIOLOGICAL QUALITY OF MINCED PORK TREATED WITH GARLIC IN COMBINATION WITH VACUUM PACKAGING.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 453, doi. 10.5219/1585
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- Article
MEAT PERFORMANCE OF JAPANESE QUAILS AFTER THE APPLICATION OF BEE BREAD POWDER.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 735, doi. 10.5219/1330
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- Article
BRYNDZA CHEESE OF SLOVAK ORIGIN AS POTENTIAL RESOURCES OF PROBIOTIC BACTERIA.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 641, doi. 10.5219/1413
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- Article
THE CHARACTERISTIC OF SHEEP CHEESE "BRYNDZA" FROM DIFFERENT REGIONS OF SLOVAKIA BASED ON MICROBIOLOGICAL QUALITY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 69, doi. 10.5219/1239
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- Article