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Manufacture of Traditionally Fermented Vegetable Products: Best Practice for Small Businesses and Retail Food Establishments
Manufacture of Traditionally Fermented Vegetable Products: Best Practice for Small Businesses and Retail Food Establishments
2020
Abigail Snyder
Frederick Breidt
Elizabeth L. Andress
Barbara H. Ingham
Keywords:
Agricultural science
retail food
Best practice
Business
Correction
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