Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25±2°C)

Published 2007 View Full Article

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Title
Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25±2°C)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 1, Pages 426-433
Publisher
Elsevier BV
Online
2007-08-27
DOI
10.1016/j.foodchem.2007.08.045

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