Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage

出版年份 2017 全文链接

标题

作者

关键词

Fresh pork, Irradiation dose, Lipid oxidation, Volatiles, Instrumental color

出版物

MEAT SCIENCE

Volume 128, Issue -, Pages 68-76

出版商

Elsevier BV

发表日期

2017-02-14

DOI

10.1016/j.meatsci.2017.02.009

向作者/读者发起求助以获取更多资源

Protocol

在线求助

Reagent

在线求助

Reprint

联系作者

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started