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Effects of high pressure processing and ethyl lauroyl arginate on the shelf-life of ready-to-eat chicken breast roast : a thesis submitted in partial fulfillment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand1432

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Effects of high pressure processing and ethyl lauroyl arginate on the shelf-life of ready-to-eat chicken breast roast : a thesis submitted in partial fulfillment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand201238750

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