Bio-active food packaging with essential oils: protection of salami against lipid oxidation
Objective: To evaluate the effectiveness of whey protein films containing a combination of EO against lipid oxidation of a meat product (salami).
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.18/4422 |
| País: | Portugal |
| Oai: | oai:repositorio.insa.pt:10400.18/4422 |