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Investigating the use of biosurfactants produced by lactobacillus to increase the shelf life of minced ostrich meat

Crossref DOI link: https://doi.org/10.1007/s11694-023-02290-z

Published Online: 2023-12-31

Published Print: 2024-03

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

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