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Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration
Studies on slightly acidic electrolyzed water (SAEW) for decontamination and shelf life extension of beef are limited. This study aimed to evaluate the effects of SAEW and tea polyphenols (Tpp) on the microbiological, physicochemical, and sensory qualities of fresh beef during storage. The changes i...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6189622/ https://ncbi.nlm.nih.gov/pubmed/30349688 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.779 |
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