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Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Crossref DOI link: https://doi.org/10.1007/s13197-016-2419-1

Published Online: 2016-12-17

Published Print: 2016-12

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

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