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Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage

Crossref DOI link: https://doi.org/10.1007/s11947-017-1985-1

Published Online: 2017-09-02

Published Print: 2017-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Tosati, Juliano Vinícius

Messias, Vanessa C.

Carvalho, Pedro I. N.

Rodrigues Pollonio, Marise A.

Meireles, M. Angela A.

Monteiro, Alcilene Rodrigues
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Article History

Received: 4 April 2017

Accepted: 17 August 2017

First Online: 2 September 2017