Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef
The PhD investigated novel methods to extend the shelf-life of vacuum-packaged beef by reducing the moisture loss associated with purge and drip formation while maintaining eating quality. Using a combination of meat and material sciences, this study generated a comprehensive understanding of edible...
| Main Author: | |
|---|---|
| Format: | Thesis |
| Published: |
Curtin University
2021
|
| Online Access: | http://hdl.handle.net/20.500.11937/86250 |