Reducing SO2 in fresh pork burgers by adding chitosan-Reference-Cited by-同舟云学术

Reducing SO2 in fresh pork burgers by adding chitosan

Published:2012-12 Issue:4 Volume:92 Page:651-658
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Serrano Rafael,Bañón Sancho

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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5. Effect of chitosan on meat preservation;Darmadji;Indonesian Food and Nutrition Progress,1996

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