Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage (5–7°C)
- 31 March 2003
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 63 (3), 339-344
- https://doi.org/10.1016/s0309-1740(02)00091-8
Abstract
No abstract availableKeywords
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