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Increasing the Microbial and Oxidative Stability of Buffalo Meat using a Bioactive Edible Coating Based on Cordia myxa Fruit Mucilage and Citrus sinensis Eessential OilMohammad Noshad ; Behrooz Alizadeh Behbahani ; Hossein Jooyandeh ; Mostafa Rahmati Joneidabad ; Mitra Ghodsi Sheikhjan ; Mohsen Ebrahimi Hemmati KaykhaPizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2021-09, Vol.10 (2), p.217-234 [Periódico revisado por pares]Research Institute of Food Science and TechnologyTexto completo disponível |