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Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat
This study investigated the effect of different doses (0, 3, and 7 kGy) of e‐beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than 2 log and 1 log cycles of reduction in the total ba...
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| Vydáno v: | Food Sci Nutr |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7020261/ https://ncbi.nlm.nih.gov/pubmed/32148810 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1386 |
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