Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1733-3.pdf
Reference44 articles.
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4. Beverlya RL, Janes ME, Prinyawiwatkula W, No HK (2008) Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes. Food Microbiol 25:534–537
5. Bravin B, Peressini D, Sensidoni A (2006) Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products. J Food Eng 76:280–290
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