Antioxidant active packaging systems to extend the shelf life of sliced cooked ham

Current Research in Food Science - Tập 1 - Trang 24-30 - 2019
Mirian Pateiro1, Rubén Domínguez1, Roberto Bermúdez1, Paulo E.S. Munekata1, Wangang Zhang2, Mohammed Gagaoua3, José M. Lorenzo1
1Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia nº 4, San Cibrao das Viñas, 32900 Ourense, Spain
2Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural, University, Nanjing, 210095, China
3Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland

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