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J.J. Perry

University of Maine

3

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14

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Lactic acid fermentation in the development of a seaweed sauerkraut-style product: Microbiological, physicochemical, and sensory evaluation.

2021 Journal of Food Science
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In vitro screening of technical lignins to determine their potential as hay preservatives.

2020 Journal of Dairy Science
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Sources of food contamination in a closed hydroponic system

2019 Letters in Applied Microbiology
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