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Journal: Foods, 2022
Volume: 11
Number: 2603

Article: Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat
Authors: by Javier Rodríguez López, Maria José Grande Burgos, Rubén Pérez Pulido, Belén Iglesias Valenzuela, Antonio Gálvez and Rosario Lucas
Link: https://www.mdpi.com/2304-8158/11/17/2603

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