A comprehensive overview on the preservation techniques and packaging of processed meat products: Emphasis on natural derivatives-Reference-Cited by-同舟云学术

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A comprehensive overview on the preservation techniques and packaging of processed meat products: Emphasis on natural derivatives

Published:2024-01 Issue:1 Volume:36 Page:103032
ISSN:1018-3647
Container-title:Journal of King Saud University - Science
language:en
Short-container-title:Journal of King Saud University - Science

Author:

Arokiyaraj Selvaraj^ORCID,Dinakarkumar Yuvaraj,Shin Hakdong^ORCID

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference88 articles.

1. Crab-meat-isolated psychrophilic spore-forming bacteria inactivation by electron beam ionizing radiation;Abanto;Food Microbiol.,2018

2. Effect of elementary and advanced glycation products of nisin on its preservative efficacy and digestibility;Abdullah;Food Chem.,2010

3. Past, present and future of sensors in food production;Adley;Foods,2014

4. Effect of the potassium sorbate and carvacrol addition on the properties and antimicrobial activity of tapioca starch -hydroxypropyl methylcellulose edible films;Alzate;Starch Staerke,2017

5. Chemical characteristics of fish nugget with mangrove fruit flour substitution;Amalia;Aquat. Procedia,2016

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identifying freshness of various chilled pork cuts using rapid imaging analysis;Journal of the Science of Food and Agriculture;2024-09-09

2. Meat cold chain management in Mexican supermarkets;Theory and practice of meat processing;2024-07-17

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