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The antimicrobial and antioxidant effects of different spice extracts in raw chicken meat during storage for 15days at 4°C were studied. Raw chicken meat was treated with BHT (positive control), Syzygium aromaticum (SA), Cinnmomum cassia (CC), Origanum vulgare (OV), and Brassica nigra (BN) extracts and the different combinations as well as the results were compared to raw chicken meat without any...
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