Investigating the effect of polylactic acid–Iranian tragacanth gum composite film along with the Zyg...
Investigating the effect of polylactic acid–Iranian tragacanth gum composite film along with the Zygophyllum eichwaldii essential oil on the shelf life of ostrich thigh meat
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Publisher
New York: Springer US
Journal title
Language
English
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Publication information
Publisher
New York: Springer US
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Scope and Contents
Contents
Edible films along with herbal essential oils can be a safe and suitable way to package food including ostrich meat. The present research was conducted to investigate the effects of the polylactic acid–Iranian tragacanth gum (PLA–ITG) composite film along with
zygophyllum eichwaldii
essential oil (ZEO) on the shelf life of ostrich thigh meat...
Alternative Titles
Full title
Investigating the effect of polylactic acid–Iranian tragacanth gum composite film along with the Zygophyllum eichwaldii essential oil on the shelf life of ostrich thigh meat
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Author / Creator
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Record Identifier
TN_cdi_proquest_miscellaneous_3153613096
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_3153613096
Other Identifiers
ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-023-02165-3
