Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging
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Title
Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging
Authors
Keywords
Roast duck, Chitosan coating, Oregano essential oil, Cinnamon essential oil, Shelf-life, Bacterial diversity
Journal
FOOD RESEARCH INTERNATIONAL
Volume 147, Issue -, Pages 110491
Publisher
Elsevier BV
Online
2021-06-02
DOI
10.1016/j.foodres.2021.110491
References
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