Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts-Reference-Cited by-同舟云学术

Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts

Published:2021-08-20 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ESPARZA-ESPINOZA Dania Marisol¹,PLASCENCIA-JATOMEA Maribel¹,LÓPEZ-SAIZ Carmen María¹,PARRA-VERGARA Norma Violeta¹,CARBONELL-BARRACHINA Angel Antonio²,CÁRDENAS-LÓPEZ José¹,EZQUERRA-BRAUER Josafat Marina¹^ORCID

Affiliation:

1. Universidad de Sonora, Mexico

2. Universidad Miguel Hernández de Elche, Spain

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst18221.pdf

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