Characterization of Edible Active Coating Based on Alginate-Thyme Oil-Propionic Acid for the Preservation of Fresh Chicken Breast Fillets

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 2792-2801

  Matiacevich, Silvia ^a   Acevedo, Natalia ^a   López, Daniel ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALS; ESSENTIAL OILS; FOOD ADDITIVES; MEATS; MICROORGANISMS; OILS AND FATS; PROPIONIC ACID; SATURATED FATTY ACIDS;

ACTIVE COATINGS; ANTIOXIDANT COMPOUNDS; BUYING DECISIONS; CHICKEN BREAST FILLET; CHICKEN MEAT; EDIBLE COATING; SENSORIAL ANALYSIS; STORAGE TIME;

COATINGS;

EID: 84953351108     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12530     Document Type: Article

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