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Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage

Shelf LifeEdible FilmEdible PackagingEnvironmental EngineeringBiotechnologyEssential OilFood MicrobiologyFood PreservationFood EngineeringMicrobiologyPublic HealthFood QualityFish BurgerFood SafetyHealth Sciences