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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...
Sparad:
| I publikationen: | Food Sci Nutr |
|---|---|
| Huvudupphovsmän: | , , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
John Wiley and Sons Inc.
2020
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| Ämnen: | |
| Länkar: | 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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