Shelf-Life Extension of Low Salt Sausages Using Hpmc-Based Films Containing Nanoparticle Rosemary Extract

于63rd International Congress of Meat Science and Technology
著者：
C. Stokes The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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J.P. Kerry The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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M.G. O’Sullivan The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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类型:
章节
Page Range:
626–627
DOI:
https://doi.org/10.3920/9789086868605_279

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