Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO₂ Nanotubes on the Quality and Shelf Life of Chilled Meat.

Name: Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO₂ Nanotubes on the Quality and Shelf Life of Chilled Meat.
Author: Feng, Zhibiao

Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO₂ Nanotubes on the Quality and Shelf Life of Chilled Meat. — المؤلف: Feng, Zhibiao — International journal of molecular sciences 20190624

المؤلف: Feng, Zhibiao
النشر: International journal of molecular sciences 20190624
الموضوعات: Animals؛ Anti-Infective Agents؛ Antioxidants؛ Cattle؛ Cold Temperature؛ Food Preservation؛ Food Preservatives؛ Food Quality