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Changes in the quality of sliced mortadella sausages prepared using chitosan

  • Published:2019-04-25 Issue:4 Volume:39 Page:
  • ISSN:0149-6085
  • Container-title:Journal of Food Safety
  • language:en
  • Short-container-title:J Food Saf

Author:

Martins Aline P.1,Abreu Martins Heloísa H.1ORCID,Isidoro Silas R.1,Alcântara João P.2,Ramos Eduardo M.3,Piccoli Roberta H.1ORCID

Affiliation:

1. Department of Food Science, Food Microbiology LaboratoryUniversidade Federal de Lavras (UFLA) Lavras Minas Gerais Brazil

2. Department of Agriculture, Department of PhytopathologyUniversidade Federal de Lavras (UFLA) Lavras Minas Gerais Brazil

3. Department of Food Science, Meat Processing and Technology LaboratoryUniversidade Federal de Lavras (UFLA) Lavras Minas Gerais Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Foundation for Research Support of the State of Minas Gerais

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Reference36 articles.

1. Production of oligosaccharides as promising new food additive generation;Barreteau H.;Food Technology and Biotechnology,2006

2. Bacterial spoilage of meat and cured meat products;Borch E.;International Journal of Food Microbiology,1996

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