Chitosan inhibits premature browning in ground beef. [electronic resource]
Producer: 20110801Description: 512-6 p. digitalISSN:- 1873-4138
- Animals
- Antioxidants -- chemistry
- Carbon Monoxide -- chemistry
- Cattle
- Chitosan -- chemistry
- Food Packaging -- methods
- Food Preservatives -- chemistry
- Hot Temperature
- Hydrogen-Ion Concentration
- Maillard Reaction
- Meat Products -- analysis
- Oxidation-Reduction
- Oxygen -- adverse effects
- Pigmentation
- Quality Control
- Refrigeration
- Surface Properties
- Time Factors
- Vacuum
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Publication Type: Comparative Study; Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
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