New pork preservation technique developed by University of Melbourne
New research published by the University of Melbourne shows that a new coating and packaging technique can preserve pork for longer.
25 April 2019
3 minute read
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| References | ||||
|---|---|---|---|---|
| Yu Cao, Robyn Dorothy Warner, Zhongxiang Fang | ||||
| (2019) | Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging. Food Control, 101: 9-16. |
