Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat

By Quesada Jesús   Sendra Esther   Navarro Casilda   Sayas-Barberá Estrella  

Foods, Vol. 5, Iss. 3, 2016-08 ,pp. : 57-57

MDPI

Access to resources Recommend Favorite

Iridescence in Meat Caused by Surface Gratings

By Martinez-Hurtado Juan Leonardo   Akram Muhammad Safwan   Yetisen Ali Kemal  

Foods, Vol. 2, Iss. 4, 2013-11 ,pp. : 499-506

MDPI

Access to resources Recommend Favorite

Evaluation of Electrolytically-Generated Hypochlorous Acid (‘Electrolyzed Water’) for Sanitation of Meat and Meat-Contact Surfaces

By Veasey Shawnna   Muriana Peter M.  

Foods, Vol. 5, Iss. 2, 2016-06 ,pp. : 42-42

MDPI

Access to resources Recommend Favorite

Controlling Blown Pack Spoilage Using Anti-Microbial Packaging

By Reid Rachael   Tyuftin Andrey A.   Kerry Joe P.   Fanning Séamus   Whyte Paul   Bolton Declan  

Foods, Vol. 6, Iss. 8, 2017-08 ,pp. : 67-67

MDPI

Access to resources Recommend Favorite

Neem (Azadirachta indica A. Juss) Oil: A Natural Preservative to Control Meat Spoilage

By Del Serrone Paola   Toniolo Chiara   Nicoletti Marcello  

Foods, Vol. 4, Iss. 1, 2015-01 ,pp. : 3-14

MDPI

Access to resources Recommend Favorite