Publication | Closed Access
Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage
129
Citations
27
References
2018
Year
Food ChemistryMeat PackagingEdible FilmBeef MeatOlive Antioxidants HydroxytyrosolFood AnalysisFood PreservationFood QualityMeat ScienceFood TechnologyFood SafetyHealth Sciences
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