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Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces

Crossref DOI link: https://doi.org/10.1007/s13765-015-0035-9

Published Online: 2015-02-03

Published Print: 2015-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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