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Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films

Microbial InactivationMicrobiological QualityFood PackagingShelf LifeFood SpoilageEdible FilmDifferent FilmsFood MicrobiologyFood PreservationMicrobial ControlMicrobiologyPublic HealthFood QualityQuality DeteriorationFood SafetyHealth Sciences