Shelf life extension of minced squab using poly-lactic acid films containing Cinnamomum verum essential oil
Ali Khanjari, Hossein Esmaeili, Mona Hamedi
Topics & Concepts
Lactic acidFood scienceShelf lifeChemistryCinnamomumBacteriaThiobarbituric acidBiologyBiochemistryAntioxidantLipid peroxidationTraditional Chinese medicineMedicineGeneticsCassiaPathologyAlternative medicineNanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityPostharvest Quality and Shelf Life Management