Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage
Author:
Affiliation:
1. Department of Animal Production and Food ScienceInstituto Agroalimentario de Aragón– IA2 ‐ (Universidad de Zaragoza‐CITA) Zaragoza Spain
2. School of PharmacyUniversity of Camerino Camerino Italy
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10061
Reference43 articles.
1. THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW
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4. Development of edible films and coatings from alginates and carrageenans
5. Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability
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