Reducing meat perishability through pullulan active packaging
The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfri...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Published: |
Hindawi
2020
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/87423/ |