Edible Bioactive Packaging Applied to Reduced-Salt Back Bacon Rashers: Effect on Shelf Life

in 63rd International Congress of Meat Science and Technology
Autor:innen:
G. Delgado-Pando 1Food Quality and Sensory Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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P. Allen 1Food Quality and Sensory Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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M. O’Sullivan 2Food Packaging Group, School of Food and Nutritional Sciences, UCC, Ireland; ruth.hamill@teagasc.ie

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J. Kerry 2Food Packaging Group, School of Food and Nutritional Sciences, UCC, Ireland; ruth.hamill@teagasc.ie

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R.M. Hamill 1Food Quality and Sensory Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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Art:
Kapitel
Seiten:
934–935
DOI:
https://doi.org/10.3920/9789086868605_420

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