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dc.contributor.authorSośnicka, Marta
dc.date.accessioned2021-07-23T11:18:41Z
dc.date.available2021-07-23T11:18:41Z
dc.date.issued2019
dc.identifier.citationSośnicka, M. (2019). Natural preservatives in meat products. Biotechnology and Food Science, 83(2), 107-120. https://doi.org/10.34658/bfs.2019.83.2.107-120
dc.identifier.issn2299-6818
dc.identifier.urihttp://hdl.handle.net/11652/3972
dc.identifier.urihttps://doi.org/10.34658/bfs.2019.83.2.107-120
dc.description.abstractThe use of preservatives in industrial food production is now common practice. However, there is growing concern among consumers over the harmful effectsof common chemical preservatives. As a result, there is inc reased demand for food that that has undergone little or no processing. In recent years, there has therefore been great interest in fi nding alternatives to chemical preservatives for use in the meat industry, in the form of natural ingredients. Possible solutions in clude the use of plant extracts, essential oils or antimicrobial pepti des. This paper provides a review of research on the replacement of artificial preservatives in meat products with traditional chemical compounds of natural origin.en_EN
dc.language.isoenen_EN
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.relation.ispartofBiotechnology and Food Science, Vol. 83, No. 2, Wydawnictwo Politechniki Łódzkiej, Łódź 2019, ISSN 2299-6818.
dc.rightsFair use conditionen_EN
dc.rightsDla wszystkich w zakresie dozwolonego użytkupl_PL
dc.subjectnatural preservativesen_EN
dc.subjectessential oilsen_EN
dc.subjectplant extracten_EN
dc.subjectantimicrobial peptidesen_EN
dc.subjectnaturalne konserwantypl_PL
dc.subjectolejki eterycznepl_PL
dc.subjectekstrakt roślinnypl_PL
dc.subjectpeptydy przeciwdrobnoustrojowepl_PL
dc.titleNatural preservatives in meat productsen_EN
dc.typeArtykułpl_PL
dc.typeArticleen_EN
dc.rights.licenseLUT Licenseen_EN
dc.rights.licenseLicencja PŁpl_PL
dc.page.numbers. 107-120
dc.identifier.doihttps://doi.org/10.34658/bfs.2019.83.2.107-120
dc.identifier.doi10.34658/bfs.2019.83.2.107-120


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