Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display
B.M. Naveena, M. Muthukumar, A.R. Sen, Y. Babji, T.R.K. MurthyVolume:
74
Year:
2006
Language:
english
DOI:
10.1016/j.meatsci.2006.04.020
File:
PDF, 176 KB
english, 2006