Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities
Author:
Affiliation:
1. School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2256013
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4. The effect of nanocomposite coating (pullulan-nano clay) activated with nanoliposomes containing the watercress essential oil on the quality of Pacific white shrimp during refrigerated storage
5. Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage
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