Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam
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Title
Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam
Authors
Keywords
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Journal
MEAT SCIENCE
Volume 196, Issue -, Pages 109046
Publisher
Elsevier BV
Online
2022-11-22
DOI
10.1016/j.meatsci.2022.109046
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