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Chacha JS, Ofoedu CE, Xiao K. Essential
Oil‐Based
Active
Polymer‐Based
Packaging System: A Review on its Effect on the Antimicrobial, Antioxidant, and Sensory Properties of Beef and Chicken Meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Agroprocessing School of Engineering and Technology Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu Morogoro Tanzania
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Imo State Owerri Nigeria
| | - Kaijun Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
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