The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat-Reference-Cited by-同舟云学术

The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

Published:2016-05-24 Issue:7 Volume:51 Page:1618-1629
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Brychcy Ewa¹,Król Żaneta¹,Kulig Dominika¹,Jarmoluk Andrzej¹

Affiliation:

1. Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland

Funder

Wroclaw Centre of Biotechnology

Leading National Research Centre (KNOW)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13132/fullpdf

Reference30 articles.

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5. Impact of low-concentrated acidic electrolysed water obtained by membrane electrolysis on the decontamination of meat microbiota;Brychcy;Bulletin of the Veterinary Institute in Pulawy,2015a

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