Nano technological Enhancement of Meat balls Quality
Different concentrations of two nano-materials having very small size (~ 20 nm), Zinc oxide (Zn O) with concentrations (12 mM) and Titanium dioxide (Ti O2) with concentrations (12 mM) and Mixture between Zn O + Ti O2 (6 mM) were used for improving microbial, sensory and physic-chemical properties of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Kragujevac
2020-09-01
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| Series: | Proceedings on Engineering Sciences |
| Subjects: | |
| Online Access: | https://pesjournal.net/journal/v2-n3/11.pdf |