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Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature (2°C, 10°C, or 25°C) durin...
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| Yayımlandı: | Food Sci Anim Resour |
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| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Korean Society for Food Science of Animal Resources
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6612785/ https://ncbi.nlm.nih.gov/pubmed/31304478 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e46 |
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