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Effects of bacterial cellulose/thyme essential oil emulsion coating on the shelf life of chilled chicken meat

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Yuelong Xu, Jiajin Xin, Yunbin Lyu, Chong Zhang
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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