Strategies to increase the shelf life of meat and meat products with phenolic compounds
Paulo E. S. Munekata, Mirian Pateiro, Elisa Rafaela Bonádio Bellucci, Rubén Domínguez, Andrea Carla da Silva Barretto, José M. Lorenzo
Topics & Concepts
Shelf lifeActive packagingFood sciencePolyphenolMeat packing industryBusinessChemistryAntioxidantBiotechnologyFood packagingBiologyBiochemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesMicrobial Inactivation Methods