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“IMPACT OF MICROORGANISMS ON BAKERY EQUIPMENT SURFACES ON THE MICROBIAL QUALITY AND SPOILAGE OF BAKED PRODUCTS”, IJFANS, vol. 10, no. 12, pp. 1756–1772, Jan. 2021, Accessed: Sep. 02, 2026. [Online]. Available: https://ijfans.org/index.php/Journal/article/view/4656