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Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork
Meat is one of the most challenging food products in the context of maintaining quality and safety. The aim of this work was to improve the quality of raw/cooked meat by coating it with sodium alginate (A), chitosan (C), and sodium alginate-chitosan polyelectrolyte complex (PEC) hydrosols. Antioxida...
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| Gepubliceerd in: | Molecules |
|---|---|
| Hoofdauteurs: | , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI
2017
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6155891/ https://ncbi.nlm.nih.gov/pubmed/28067840 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules22010098 |
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