학술논문
Use of natural antimicrobials to improve the quality characteristics of fresh “Phyllo” – A dough-based wheat product – Shelf life assessment
Document Type
Article
Author
Source
In: Food Microbiology . (Food Microbiology, 1 April 2017, 62:153-159)
Subject
Language
English
ISSN
10959998
07400020
07400020