Journal article

Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging

Yu Cao, Robyn Dorothy Warner, Zhongxiang Fang

Food Control | ELSEVIER SCI LTD | Published : 2019

DOI: 10.1016/j.foodcont.2019.02.013

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7Web of Science
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Keywords

Pork
Nisin
Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
Chitosan
Gallic Acid
Edible Coating
Protein Oxidation
Shelf-Life
Longissimus-Dorsi
Quality
Shear Force
Meat
High-Oxygen Map
Lipid Oxidation