Effect of Chitosan on Meat Preservation
The effect of chitosan as preservative on the qualities of meat including microbiological, chemical, sensory and color qualities were examined In liquid medium chitosan 0.01% inhibited the growth of some spoilage and pathogenic bacteria such as Bacillus subtilis, Escherichia coli, Pseudomonas fragi...
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| 主要な著者: | , |
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| フォーマット: | EJournal Article |
| 出版事項: |
Indonesian Association of Food Technologists,
2014-05-20.
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| 主題: | |
| オンライン･アクセス: | Get Fullteks |
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