Effect of slightly acidic hypochlorous water incorporation on the physical, mechanical, and antibacterial properties of chitosan film for chicken egg preservation
Eggs, a rich source of protein, vitamins, and minerals, rapidly decline in nutritional quality post-laying due to physicochemical changes, exacerbated by poor storage. Chitosan, a biodegradable antibacterial polysaccharide, has the ability to enhance the preservation of egg when it combined with Sli...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2413629 |
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