Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C
Preserving meat products’ quality and increasing their shelf life along with meeting consumers demand for healthier products, are the main challenges for meat industries. Therefore, developing plant-based sources in meat product preservation is highly recommended in order to improve the biological p...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000538 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|