Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por autor "Vargas Sánchez, Rey David"
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Effects of chitosan coating with green tea aqueous extract on lipid oxidation and microbial growth in pork chops during chilled storage
Montaño Sánchez, Eduardo; Torres Martínez, Brisa del Mar; Vargas Sánchez, Rey David; Huerta Leidenz, Nelson; Beriain Apesteguía, María José (MDPI, 2020) Artículo / ArtikuluaLipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study ...