Zobrazeno 1 - 2
of 2
pro vyhledávání: '"M. Rai, M. Chikindas"'
The need to predict microbial behaviour has become pressing as the preservation techniques have become milder or shift ed to more ‘natural’ compounds. The past decade has been characterized by an increasing consumer demand for more natural-tastin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::0879ddf19d3cedf8e3eeb727b1a3f909
http://hdl.handle.net/11585/120390
http://hdl.handle.net/11585/120390
