Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging
Xue Chen(Tongji University), Yimin Zhang(New South Wales Department of Primary Industries), Yanwei Mao(Shandong Agricultural University), Guoxing Liu(Jiangsu University), Wenwen Chen(Anhui University), Lixian Zhu(National Beef Cattle Industrial Technology System), Xiao Lu(Shandong Agricultural University), Xin Luo(National Beef Cattle Industrial Technology System)
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