Effect of poly (lactic acid) films incorporated with different concentrations of Tanacetum balsamita essential oil, propolis ethanolic extract and cellulose nanocrystals on shelf life extension of vacuum-packed cooked sausages

AuthorsMina Khodayari, Afshin Akhondzadeh Basti, Ali Khanjari, Ali Misaghi, Abolfazl Kamkar, Peyman Mahasti Shotorbani, Hassan Hamedi
JournalFood Packaging and Shelf Life
Page numberIn press
IF3.4
Paper TypeOriginal Research
Published At2018
Journal GradeISI (WOS)
Journal TypeElectronic
Journal CountryNetherlands

Abstract