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The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat
The aim of this study was to design and produce biologically active edible hydrosols, which, when applied to the surface of food products, will protect them from oxidative changes, spoilage and growth of microorganisms. Verification of testing hypothesis and the degree of aim realization were perfor...
Guardado en:
| Publicado en: | J Food Sci Technol |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2014
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554618/ https://ncbi.nlm.nih.gov/pubmed/26345019 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1645-7 |
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