Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and <i>Olea europaea</i> Subsp. <i>laperrinei</i> Leaf Extract

The impact of combined biopreservation treatment with <i>Olea europaea</i> subsp. <i>laperrinei</i> leave extracts (<i>laper</i>.OLE) and nisin on the quality attributes of camel steaks packaged under high O₂ (80%) and CO₂ (20%) atmosphere was investigated during refrigerated (...

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Autors principals:	Djamel Djenane, Malek Aboudaou, Fatiha Djenane, Diego García-Gonzalo, Rafael Pagán
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-09-01
Col·lecció:	Foods
Matèries:	one-humped camel meat <i>Olea europaea</i> subsp. <i>laperrinei</i> Tassili n’Ajjer nisin O<sub>2</sub>/CO<sub>2</sub>
Accés en línia:	https://www.mdpi.com/2304-8158/9/9/1336
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