Using chitosan and radish powder to improve stability of fermented cooked sausages-Reference-Cited by-同舟云学术

Using chitosan and radish powder to improve stability of fermented cooked sausages

Published:2020-09 Issue: Volume:167 Page:108165
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ozaki Maristela Midori,Munekata Paulo E.S.,Lopes Aline de Souza,Nascimento Maristela da Silva do,Pateiro Mirian,Lorenzo José Manuel,Pollonio Marise Aparecida Rodrigues

Funder

CAPES

CYTED

Ministry of Economy and Competitiveness

GAIN

Publisher

Elsevier BV

Subject

Food Science

Reference100 articles.

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4. Bacteriocins of lactic acid bacteria: Extending the family;Alvarez-Sieiro;Applied Microbiology and Biotechnology,2016

5. Method 973.31;AOAC,2000

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