USING OF ELECTROSPUN CHROMIUM OXIDE NANPFIBER TO INCREASE THE SHELF LIFE OF FROZEN BEEF BURGER
Electrospun Whey protein membranes reinforced with electrospun chromium oxide nanofibers were utilized for the packaging of beef burger, which were subsequently frozen and stored for 3 months. The chromium oxide nanofibers were incorporated into the membranes at two concentrations 6, 8 %. The study...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2025-01-01
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| Series: | The Iraqi Journal of Agricultural science |
| Subjects: | |
| Online Access: | https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2123 |
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