Effect of chitosan and lauric arginate edible coating on bacteriological quality, deterioration criteria, and sensory attributes of frozen stored chicken meat | Heba Hussein Saleh Abdel-Naeem

Effect of chitosan and lauric arginate edible coating on bacteriological quality, deterioration criteria, and sensory attributes of frozen stored chicken meat

Citation:: Abdel-Naeem, H. H. S., N. E. R. Zayed, and H. A. Mansour, "Effect of chitosan and lauric arginate edible coating on bacteriological quality, deterioration criteria, and sensory attributes of frozen stored chicken meat", LWT - Food Science and Technology, vol. 150, pp. 111928, 2021.