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The Scientific World Journal
Volume 2014, Article ID 248935, 18 pages
http://dx.doi.org/10.1155/2014/248935
Review Article

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

1DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Querétaro, QRO, Mexico
2Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo Km 4.5 Col Carboneras, 42184 Mineral de la Reforma, HGO, Mexico
3División Ciencias de la Vida, Universidad de Guanajuato, Campus Irapuato-Salamanca, 36500 Irapuato, GTO, Mexico

Received 5 April 2014; Revised 26 May 2014; Accepted 4 June 2014; Published 24 June 2014

Academic Editor: Matias S. Attene Ramos

Copyright © 2014 Irais Sánchez-Ortega et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Irais Sánchez-Ortega, Blanca E. García-Almendárez, Eva María Santos-López, Aldo Amaro-Reyes, J. Eleazar Barboza-Corona, and Carlos Regalado, “Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation,” The Scientific World Journal, vol. 2014, Article ID 248935, 18 pages, 2014. https://doi.org/10.1155/2014/248935.