Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages

Published 2018 View Full Article

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Title
Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 145, Issue -, Pages 107-113
Publisher
Elsevier BV
Online
2018-06-13
DOI
10.1016/j.meatsci.2018.06.012

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