Reducing Meat Perishability through Pullulan Active Packaging
The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfri...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Hindawi-Wiley
2020-01-01
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Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2020/8880977 |