Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage
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Title
Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage
Authors
Keywords
Edible coating, Sausage, Turmeric residue, Shelf life
Journal
Food and Bioprocess Technology
Volume 10, Issue 12, Pages 2165-2175
Publisher
Springer Nature
Online
2017-09-02
DOI
10.1007/s11947-017-1985-1
References
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