載入...
Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat
The effects of gaseous ozone exposure on the bacterial counts and oxidative properties were evaluated in duck and chicken breast fillets, which were stored under a continuous flux of gaseous ozone (10×10(−6) kg O(3)/m(3)/h) at 4±1℃ for 4 d. The ozone generator was set to on for 15 min and off for 10...
Na minha lista:
| 發表在: | Korean J Food Sci Anim Resour |
|---|---|
| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Korean Society for Food Science of Animal Resources
2016
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4942556/ https://ncbi.nlm.nih.gov/pubmed/27433112 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.3.405 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|