Application of a Chitosan Based Nanoparticle Formulation as an Edible Coating for Sliced Dry Cured Ham Antioxidation

in 63rd International Congress of Meat Science and Technology
Autor:innen:
J. Zhao National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; nau_zjh@njau.edu.cn

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W. Chen National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; nau_zjh@njau.edu.cn

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J. Zhang National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; nau_zjh@njau.edu.cn

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X. Xu National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; nau_zjh@njau.edu.cn

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G. Zhou National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; nau_zjh@njau.edu.cn

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Art:
Kapitel
Seiten:
918–919
DOI:
https://doi.org/10.3920/9789086868605_412

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