Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product
出版年份 2022 全文链接
标题
Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product
作者
关键词
E-beam irradiation, Modified atmosphere packaging, Nonthermal processing, Shelf-life extension, Correlation
出版物
FOOD CONTROL
Volume 136, Issue -, Pages 108889
出版商
Elsevier BV
发表日期
2022-02-12
DOI
10.1016/j.foodcont.2022.108889
参考文献
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