The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat
Crossref DOI link: https://doi.org/10.1007/s13197-014-1645-7
Published Online: 2014-11-26
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zimoch-Korzycka, Anna
Jarmoluk, Andrzej
Text and Data Mining valid from 2014-11-26
