Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat

Published 2013 View Full Article

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Title
Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 3160-3166
Publisher
Elsevier BV
Online
2013-06-12
DOI
10.1016/j.foodchem.2013.05.148

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