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Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage
The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 ± 1 (°)C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-...
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| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2021
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884501/ https://ncbi.nlm.nih.gov/pubmed/33678870 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04601-4 |
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