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Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage (5–7°C)

Meat PackagingShelf LifeHealth SciencesMicrobial ContaminationGoat MeatsFood MicrobiologyFood PreservationMicrobial ControlFresh SheepMicrobiologyEnvironmental ToxicologyPublic HealthFood PreservativesMeat ScienceFood SafetyChemical Sprays