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

in 63rd International Congress of Meat Science and Technology
Autor:innen:
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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, und
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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Art:
Kapitel
Seiten:
626–627
DOI:
https://doi.org/10.3920/9789086868605_279

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