Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C)
| Autor: | Kumudavally, K.V., Phanindrakumar, H.S., Tabassum, Aisha, Radhakrishna, K., Bawa, A.S. |
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| Zdroj: | In Food Chemistry 2008 107(1):426-433 |
| Databáze: | ScienceDirect |
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