Article ISI SCOPUS
Journal of Food Processing and Preservation  (2015)

CHARACTERIZATION OF EDIBLE ACTIVE COATING BASED ON ALGINATE-THYME OIL-PROPIONIC ACID FOR THE PRESERVATION OF FRESH CHICKEN BREAST FILLETS

Matiacevich S.; Acevedo, N; Lopez, D.

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Título según WOS: CHARACTERIZATION OF EDIBLE ACTIVE COATING BASED ON ALGINATE-THYME OIL-PROPIONIC ACID FOR THE PRESERVATION OF FRESH CHICKEN BREAST FILLETS
Título según SCOPUS: Characterization of Edible Active Coating Based on Alginate-Thyme Oil-Propionic Acid for the Preservation of Fresh Chicken Breast Fillets
Título de la Revista: Journal of Food Processing and Preservation
Volumen: 39
Número: 6
Editorial: BLACKWELL PUBLISHING LTD
Fecha de publicación: 2015
Página de inicio: 2792
Página final: 2801
Idioma: English
DOI:

10.1111/jfpp.12530
Notas: ISI, SCOPUS