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Fig. 2 | Food Production, Processing and Nutrition

Fig. 2

From: Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

Fig. 2

(a) Surface-sectioned SEM (Scanning electronic microscopy) (b) Cross-sectioned SEM (Scanning electronic microscopy) (c) Appearance of fabricated films. CG-CT (carboxymethyl cellulose and gum Arabic—control), CG-KPE1 (carboxymethyl cellulose and gum Arabic – 1% of lyophilized kiwifruit peel powder extract film), CG-KPE2 (carboxymethyl cellulose and gum Arabic – 2% of lyophilized kiwifruit peel powder extract film), and CG-KPE3 (carboxymethyl cellulose and gum Arabic – 3% of lyophilized kiwifruit peel powder extract film)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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