Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loins
Meat products are considered highly perishable foods because of their physical, chemical and biological characteristics. Different compounds can be combined to produce active films with greater functionality, which can provide effective protection to food during storage. In this research, active fil...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad de Nariño
2018-06-01
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| Series: | Revista de Ciencias Agrícolas |
| Subjects: | |
| Online Access: | http://revistas.udenar.edu.co/index.php/rfacia/article/view/3922/4581 |