Extending The Shelf Life of Ready-To-Eat (RTE) Meat Product by Using Turmeric and Red Ginger as Film Coating of Active Packaging
The high demand for ready-to-eat (RTE) meat products is attributed to their convenience, safe, and healthy properties. The high nutritional content presence in the RTE meat product promotes the presence and growth of microbial pathogens such as Listeria monocytogenes, Escherichia coli, and Salmonell...
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| Format: | Article |
| Language: | English |
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Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2023-06-01
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| Series: | Journal of Applied Food Technology |
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| Online Access: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/14149 |