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Rajaei, A. et al. (2017). A coating based on clove essential oils encapsulated by chitosan-myristic acid nanogel efficiently enhanced the shelf-life of beef cutlets. Food packaging and shelf life. pp. 137-145. [Online].
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Rajaei, A. et al. (2017). A coating based on clove essential oils encapsulated by chitosan-myristic acid nanogel efficiently enhanced the shelf-life of beef cutlets. Food packaging and shelf life. pp. 137-145. [Online].