Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat

Title
Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat
Authors
Keywords
Vacuum packaging, Lipid oxidation, Microbial count, Sensory evaluation, Camel meat
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 72, Issue -, Pages 55-62
Publisher
Elsevier BV
Online
2016-04-22
DOI
10.1016/j.lwt.2016.04.022

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