Corrigendum to “Edible freshness-keeping film prepared by Pouteria campechiana pericarp residue and applied to the preservation of duck breast meat” [Food Packaging and Shelf Life Volume 42 (2024) 101268]

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-07-23 DOI:10.1016/j.fpsl.2025.101574

Ren Liu , Kejun Li , Liangyue Fang , Wanru Luo , Shuangfei Wang , Chongxing Huang

引用次数: 0

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“用茶树果皮渣制备可食用保鲜膜并用于保存鸭胸肉”的勘误表[食品包装及保质期卷42 (2024)101268]

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

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.