Recent advances in the development of edible coatings applied to meat products
Meat is a food of great commercial importance due to its high biological and nutritional value. Its physicochemical characteristics as pH, high water activity, and nutrient content (proteins and minerals), classify meat as highly perishable food and susceptible to the proliferation of microorganisms...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2024
|
| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/129 |