Investigating the effect of nanochitosan-Iranian tragacanth gum composite film along with Eryngium campestre essential oil on the shelf life of goat meat
In: Journal of Food Measurement and Characterization, Jg. 18 (2024-02-01), Heft 2, S. 1543-1558
academicJournal
Zugriff:
Titel: |
Investigating the effect of nanochitosan-Iranian tragacanth gum composite film along with Eryngium campestre essential oil on the shelf life of goat meat
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Autor/in / Beteiligte Person: | Ghafari, Elham ; Ariaii, Peiman ; Bagheri, Roya ; Esmaeili, Mahro |
Zeitschrift: | Journal of Food Measurement and Characterization, Jg. 18 (2024-02-01), Heft 2, S. 1543-1558 |
Veröffentlichung: | 2024 |
Medientyp: | academicJournal |
ISSN: | 2193-4126 (print) ; 2193-4134 (print) |
DOI: | 10.1007/s11694-023-02202-1 |
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