Active compound diffusivity of particle size reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat-Reference-Cited by-同舟云学术

Active compound diffusivity of particle size reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat

Published:2017-06 Issue: Volume:128 Page:47-59
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Chandra Mohan C.,Radha krishnan K.,Babuskin S.,Sudharsan K.,Aafrin Vajiha,Lalitha priya U.,Mariyajenita P.,Harini K.,Madhushalini D.,Sukumar M.^ORCID

Funder

Council of Scientific and Industrial Research

Publisher

Elsevier BV

Subject

Food Science

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