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dc.contributor.authorALVES, H. C.
dc.contributor.authorSOUSA, C. P. de
dc.contributor.authorNASSU, R. T.
dc.contributor.authorFORATO, L. A.
dc.contributor.authorBERNARDES FILHO, R.
dc.date.accessioned2017-11-21T23:23:02Z-
dc.date.available2017-11-21T23:23:02Z-
dc.date.created2017-11-21
dc.date.issued2017
dc.identifier.citationIn: INNOVATIONS IN FOOD PACKAGING, SHELF LIFE AND FOOD SAFETY CONFERENCE, 2., 2017, Erding, Munich, Germany. Proceedings... Munich, Germany: Elsevier; Fraunhofer IVV, 2017.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1080265-
dc.descriptionTraditional packaging for meat provides short shelf life and undesirable modifications in its physicochemical characteristics and microbiological quality.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectEdible coating
dc.titleUse of chitosan-based edible coating for extending shelf life of vacuum-packaged beef.
dc.typeResumo em anais e proceedings
dc.date.updated2017-11-27T11:11:11Zpt_BR
dc.subject.nalthesauruschitosanpt_BR
dc.subject.nalthesaurusvacuum packagingpt_BR
dc.format.extent2p. 32.
riaa.ainfo.id1080265
riaa.ainfo.lastupdate2017-11-27 -02:00:00
dc.contributor.institutionHenrique Cezar Alves, UFSCar; Cristina Paiva de Sousa, UFSCar; RENATA TIEKO NASSU, CPPSE; LUCIMARA APARECIDA FORATO, CNPDIA; RUBENS BERNARDES FILHO, CNPDIA.
Aparece en las colecciones:Resumo em anais de congresso (CPPSE)

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