| 000 | 00958 a2200253 4500 | ||
|---|---|---|---|
| 005 | 20250517053550.0 | ||
| 264 | 0 | _c20150923 | |
| 008 | 201509s 0 0 eng d | ||
| 022 | _a0022-1155 | ||
| 024 | 7 |
_a10.1007/s13197-015-1733-3 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRuiz-Navajas, Y | |
| 245 | 0 | 0 |
_aEffect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham. _h[electronic resource] |
| 260 |
_bJournal of food science and technology _cOct 2015 |
||
| 300 |
_a6493-501 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aViuda-Martos, M | |
| 700 | 1 | _aBarber, X | |
| 700 | 1 | _aSendra, E | |
| 700 | 1 | _aPerez-Alvarez, J A | |
| 700 | 1 | _aFernández-López, J | |
| 773 | 0 |
_tJournal of food science and technology _gvol. 52 _gno. 10 _gp. 6493-501 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s13197-015-1733-3 _zAvailable from publisher's website |
| 999 |
_c25286182 _d25286182 |
||