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Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review
Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidatio...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8217606/ https://www.ncbi.nlm.nih.gov/pubmed/34169086 http://dx.doi.org/10.3389/fnut.2021.628723 |