Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef

Published 2018 View Full Article

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Title
Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 96, Issue -, Pages 482-490
Publisher
Elsevier BV
Online
2018-05-29
DOI
10.1016/j.lwt.2018.05.067

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