Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Olga Torres V."'
Publikováno v:
Revista de Ciencias Agrícolas, Vol 35, Iss 1, Pp 48-57 (2018)
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
Externí odkaz:
https://doaj.org/article/ac6571de73f9484ba9e0669895718292
