| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6288373 | Food Microbiology | 2016 | 9 Pages |
Abstract
Chitosan combined with OEO boosts its antimicrobial activity and shows a potential for application in industrial production of fresh pork in MAP, to achieve shelf-life extension, control of L. monocytogenes growth, stability of color and protective effect from oxidation, with low sensory impact.
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Authors
Antonello Paparella, Giovanni Mazzarrino, Clemencia Chaves-López, Chiara Rossi, Giampiero Sacchetti, Oana Guerrieri, Annalisa Serio,