Natural meatball preservative using edible coating from modified shrimp shells chitosan and durian skin liquid smoke
This research aimed to evaluate the ability of edible coating from a combination of shrimp shell chitosan and durian skin liquid smoke to extend the shelf life of meatball. In this context, an edible coating was made by dissolving chitosan with various concentrations of 1 % (C1), 1.5 % (C2) and C3 (...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Elsevier
2025-10-01
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| سلاسل: | South African Journal of Chemical Engineering |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S1026918525000940 |
| الوسوم: |
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