Discussion on: Extension of Shelf Life of Roasted Duck by combination of Vacuum Packaging and Low Temperature Storage

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Article Title

Extension of Shelf Life of Roasted Duck by combination of Vacuum Packaging and Low Temperature Storage

Authored by

Mita Sinhamahapatra 

School of Agriculture, Indira Gandhi National Open University, New Delhi-110068, India.

DOI or Article Link

https://doi.org/10.9734/acri/2024/v24i11982

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