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Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature

Sensory AttributesShelf LifeFood SpoilageFood MicrobiologyFood PreservationMicrobiologyFood ProcessingMicrobiomeFood QualityFood PreservativesPublic HealthFungal MicrobiotaFood SafetyHealth Sciences