Development and Performance of Whey Protein Active Coatings with Origanum Virens Essential Oils in the Quality and Shelf Life Improvement of Processed Meat Products

AuthID
 P-00M-SKH
7
Author(s)
Catarino, MD
·
Alves Silva, JM
·
Fernandes, RP
·
Salgueiro, LR
·
Cardoso, SM
Document Type
Article
Year published
2017
Published
in Food Control, ISSN: 0956-7135
Volume: 80, Pages: 273-280
Indexing
Scopus®
Crossref®87
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85019222702
Source Identifiers
ISSN: 0956-7135
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