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Improving shelf life of calf fillet in refrigerated storage using edible coating based on chitosan/natamycin containing Spirulina platensis and Chlorella vulgaris microalgae

Shelf LifeBiomanufacturingEdible FilmEdible PackagingSpirulina PlatensisBiotechnologyFood PreservationRefrigerated StorageFood EngineeringFood ProcessingCalf FilletFood SafetyHealth Sciences