Study on the Preservation Effect of Potato Starch-based Antimicrobial Edible Films on the Chilled Meat

Study on the Preservation Effect of Potato Starch-based Antimicrobial Edible Films on the Chilled Meat

Li-Qiang WANG

Journal of Functional Materials ›› 2015, Vol. 46 ›› Issue (12-生态) : 28-0.

Study on the Preservation Effect of Potato Starch-based Antimicrobial Edible Films on the Chilled Meat

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

Cite this article

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2015, 46(12-生态): 28-0

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}

{{article.copyrightLicense_en}}

Accesses

Citation

Detail

Sections

Recommended

/

〈

〉