Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review

Published 2019 View Full Article

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Title
Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review
Authors
Keywords
Shelf life, Bioactive compound, Microbial spoilage, Lipid oxidation
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 89, Issue -, Pages 100-109
Publisher
Elsevier BV
Online
2019-05-23
DOI
10.1016/j.tifs.2019.05.011

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