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Investigating the effect of nanochitosan-Iranian tragacanth gum composite film along with Eryngium campestre essential oil on the shelf life of goat meat

Crossref DOI link: https://doi.org/10.1007/s11694-023-02202-1

Published Online: 2023-12-24

Published Print: 2024-02

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

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