Ribeiro-Santos, R.Andrade, M.Melo, N.Sanches-Silva, A.2017-03-032017-03-032016-06http://hdl.handle.net/10400.18/4422Objective: To evaluate the effectiveness of whey protein films containing a combination of EO against lipid oxidation of a meat product (salami).engEssential OilsFood PackagingBio-active Food PackagingLipid OxidationAntioxidant activitySalamiComposição de AlimentosBio-active food packaging with essential oils: protection of salami against lipid oxidationconference object