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Extension of the shelf-life of foal meat with two antioxidant active packaging systems

Lorenzo, José M., Batlle, Ramón, Gómez, María·2014·LWT - Food Science and Technology
DOI 10.1016/j.lwt.2014.04.061
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CC-BY-NC-ND · From the PDF
ATOX: 2% oregano active film; ATGT: 1% green tea active film
ATOX: 2% oregano active film; ATGT: 1% green tea active filmCC-BY-NC-ND · From the PDF
ATOX: 2% oregano active film; ATGT: 1% green tea active film
ATOX: 2% oregano active film; ATGT: 1% green tea active filmCC-BY-NC-ND · From the PDF
ATOX: 2% oregano active film; ATGT: 1% green tea active film
ATOX: 2% oregano active film; ATGT: 1% green tea active filmCC-BY-NC-ND · From the PDF

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Research works printed but not linked: 36

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Metadata

Authors
Lorenzo, J. M., Batlle, R., & Gómez, M.
Venue
LWT - Food Science and Technology
Publisher
Elsevier BV
Published
2014-11
Volume
59
Issue
1
Pages
181-188
ISSN
0023-6438
DOI
10.1016/j.lwt.2014.04.061
Cited by
180
References
0
Language
en
Licence
Funders
Xunta de Galicia (The Regional Government)

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Lorenzo, J. M., Batlle, R., & Gómez, M. (2014). Extension of the shelf-life of foal meat with two antioxidant active packaging systems. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2014.04.061

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.