Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings

出版年份 2016 全文链接

标题

作者

关键词

Edible coating, Chitosan, Essential oil, Shrimp, Antimicrobial, Food safety

出版物

Volume 232, Issue -, Pages 144-149

出版商

Elsevier BV

发表日期

2016-06-01

DOI

10.1016/j.ijfoodmicro.2016.05.029

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