Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

Publication date: Available online 19 September 2020Source: Meat ScienceAuthor(s): Kazem Alirezalu, Javad Hesari, Milad Yaghoubi, Amin Mousavi Khaneghah, Abolfazl Alirezalu, Mirian Pateiro, José M. Lorenzo
Source: Meat Science - Category: Food Science Source Type: research