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Investigating the effect of polylactic acid–Iranian tragacanth gum composite film along with the Zygophyllum eichwaldii essential oil on the shelf life of ostrich thigh meat

Crossref DOI link: https://doi.org/10.1007/s11694-023-02165-3

Published Online: 2023-10-27

Published Print: 2024-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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