Determination of preservative residues and microbial contents of commercial Chinese duck neck meat

Duck neck meat products are traditional, popular snack items in China for its attractive spicy taste, flavor and texture. These products are perishable and different types of chemical preservatives are used extensively. This study determined the levels of preservatives and microbial load in Chinese...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Zaixiang Lou, Md Ramim Tanver Rahman, Jun Zhang, Kou Xingran, Smith Gilliard Nkhata, Zhu Song, Nabil Qaid M. Al-Hajj
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Taylor & Francis Group 2017-07-01
סדרה:	CyTA - Journal of Food
נושאים:	Duck meat preservative Chinese duck duck neck meat duck meat methyl-p-hydroxybenzoate propionic acid sorbic acid benzoic acid
גישה מקוונת:	http://dx.doi.org/10.1080/19476337.2016.1266390
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!