Comparison of two antioxidant packaging based on rosemary oleoresin and green tea extract coated on polyethylene terephthalate for extending the shelf life of minced pork meat
Xue‐Chao Song(Universidad de Zaragoza), Cristina Nerı́n(Universidad de Zaragoza), Raquel Becerril(Universidad de Zaragoza), Magdalena Wrona(Universidad de Zaragoza), Elena Canellas(Universidad de Zaragoza)
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