Influence of Silver Nanoparticles on Microbiological and Freshness Quality Attributes of Beef Sausage and Fish Patties During Cryopreservation

IF 1.1 Q3 CHEMISTRY, MULTIDISCIPLINARY

Egyptian Journal of Chemistry Pub Date : 2024-03-20 DOI:10.21608/ejchem.2024.159216.6873

Wael Saleh, Atef Osheba, ashraf sharoba, Ahmed El-Desouky

引用次数: 0

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纳米银颗粒对低温冷藏期间牛肉香肠和鱼饼的微生物和保鲜质量属性的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Egyptian Journal of Chemistry CHEMISTRY, MULTIDISCIPLINARY-

CiteScore

2.40

自引率

23.10%

发文量

977

期刊介绍： The Egyptian Journal of Chemistry is published bimonthly by the Egyptian Chemical Society. Contributions from fields of pure chemistry are invited. The fields includes general and physical chemistry, analytical and inorganic chemistry, organic and biological chemistry, and applied and materials chemistry.