Sayas-Barberá, E <br/><br/>
Effect of the molecular weight and concentration of chitosan in pork model burgers.  [electronic resource] 

 -  Meat science  Aug 2011 
 - 740-9 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2011.03.007  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Analysis of Variance<br/>Animals<br/>Antioxidants--chemistry<br/>Chitosan--chemistry<br/>Colony Count, Microbial<br/>Cooking<br/>Food Preservation<br/>Food Preservatives--chemistry<br/>Hydrogen-Ion Concentration<br/>Meat--analysis<br/>Molecular Weight<br/>Swine