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Antimicrobial activity of propolis nanoparticles against some common meat conta...
Alves, Henrique Cezar; Martins, Joana; Sousa, Cristina P.; Bernardes-Filho, Rubens; Teixeira, J. A.; Vicente, A. A.Raw meat is a highly perishable product that requires a great amount of care, from its handling to the conservation conditions at low temperatures. The reduction of microbial proliferation in meat is necessary to achieve an increase of shelf life, food safety, while maintaining product features. For this reason, a technology based on natural antimicrobial agent may offer a potential alternative to protect and ...
Data: 2013
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Origem: RepositóriUM - Universidade do Minho
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