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2021

1.3
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Incorporation of Gallic Acid Into Zein Wax Film to Improve the Quality and Safety of Chilled Veal Meat Chunks

Incorporation of Gallic Acid Into Zein Wax Film to Improve the Quality and Safety of Chilled Veal Meat Chunks

Asmaa Sh. Fayed1*, Safaa M. Abo El-Soud2 

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April 2022
Vol. 10, Iss. 4, Pages 712-954

Advances in Animal and Veterinary Sciences

May

Vol. 12, Iss. 5, pp. 802-993

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