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Original Article
Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination
Shengming ZhaoSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaCorrespondence[email protected]
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Ningning LiSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
, Zhao LiSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
, Hongju HeSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
, Yanyan ZhaoSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
, Mingming ZhuSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
, Zhengrong WangSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
, Zhuangli KangSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
& Hanjun MaSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
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Pages 1047-1063
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Received 07 Jan 2019, Accepted 24 May 2019, Published online: 06 Jun 2019
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