HIGHLIGHTS
- who: Shweta Gautam and colleagues from the Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in have published the Article: Emulsion-Based Coatings for Preservation of Meat and Related Products, in the Journal: Nutritional Composition (per 100 g) Meat Beef (lean) Beef carcass Pork (lean) Pork carcass Veal (lean) Chicken Mutton carcass Chevon carcass Buffalo carcass
- what: Lastly the review presents the limitations of the literature while discussing the future trends.
SUMMARY
Products. It attracts a wide variety of microbes and pathogens. Its freshness is impacted by the slaughtering . . .
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