Reducing meat perishability through pullulan active packaging

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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...

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Bibliographic Details
Main Authors:	Khan, Muhammad Jamshed, Kumari, Suriya, Selamat, Jinap, Shameli, Kamyar, Sazili, Awis Qurni
Format:	Article
Published:	Hindawi 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/87423/

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