Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and Irradiation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11475.x/fullpdf
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1. Studies on chitosan: 1. Determination of the degree of N-acetylation of chitosan by ultraviolet spectrophotometry and gel permeation chromatography
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3. Extraction of phenolic compounds from red grape marc for use as food lipid antioxidants
4. Quantitative Determination of Chitosan and the Percentage of Free Amino Groups
5. Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables
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