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Journal of food quality and hazards control
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Volume 6, Number 2 (2019-6)
Corrigendum to “Comparison of Two Multiplex PCR Systems for Meat Species Authentication” [Journal of Food Quality and Hazards Control 6 (2019) 8-15]
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The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date
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Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
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Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios
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Antifungal Activities of Cymbopogon citratus Essential Oil against Aspergillus Species Isolated from Fermented Fish Products of Southern Benin
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Microbial Ecology of Retail Ready-to-Eat Escarole and Red Chicory Sold in Palermo City, Italy
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Special Attention is Needed for Reduce Antibiotic Residue Risk in the White Meat Produced in Algeria
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Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria
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