Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze–thaw cycles
Huiyun Zhang, Xinling Li, Huaibin Kang, Xinyan Peng
Topics & Concepts
ChitosanChemistryFood scienceLipid oxidationNanoparticleChemical engineeringMaterials scienceNanotechnologyAntioxidantBiochemistryEngineeringMeat and Animal Product QualityFood Quality and Safety StudiesAnimal Nutrition and Physiology