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This page is a summary of: Effect of poly(lactic acid) films incorporated with different concentrations of Tanacetum balsamita essential oil, propolis ethanolic extract and cellulose nanocrystals on shelf life extension of vacuum-packed cooked sausages, Food Packaging and Shelf Life, March 2019, Elsevier,
DOI: 10.1016/j.fpsl.2018.11.009.
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