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R E Kelling

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Journal of Food Science|November 13, 2007
Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle productsI M Pérez-Díaz, R E Kelling, S Hale, et al.
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Showing results (1-10 of 1) with videos related to

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Pageof 1
Journal of Food Science|November 13, 2007
Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle productsI M Pérez-Díaz, R E Kelling, S Hale, et al.
Pageof 1