Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat

Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products’ shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using...

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Detalles Bibliográficos
Autores principales: Moura-Alves, Márcio, Esteves, Alexandra, Ciríaco, Maria, Silva, José A., Saraiva, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297448/
https://www.ncbi.nlm.nih.gov/pubmed/37372519
http://dx.doi.org/10.3390/foods12122308

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297448/
https://www.ncbi.nlm.nih.gov/pubmed/37372519
http://dx.doi.org/10.3390/foods12122308

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