Analysis of chicken breast meat freshness with an electrochemical approach-Reference-Cited by-同舟云学术

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Analysis of chicken breast meat freshness with an electrochemical approach

Published:2019-12 Issue: Volume:855 Page:113622
ISSN:1572-6657
Container-title:Journal of Electroanalytical Chemistry
language:en
Short-container-title:Journal of Electroanalytical Chemistry

Author:

Fu Li,Wang Aiwu,Zhang Huaiwei,Zhou Qingwei,Chen Fei,Su Weitao,Yu Aimin,Ji Zhenguo,Liu Qinghua

Funder

Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Electrochemistry,General Chemical Engineering,Analytical Chemistry

Reference37 articles.

1. Consumers’ willingness to pay for organic chicken breast: evidence from choice experiment;Van Loo;Food Qual. Prefer.,2011

2. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat;Ali;Food Chem.,2015

3. Arsenic species in chicken breast: temporal variations of metabolites, elimination kinetics, and residual concentrations;Liu;Environ. Health Perspect.,2016

4. Bacteriological study of raw meat of Calabar Abattoir with public health and veterinary importance;Mboto;J. Microbiol. Biotechnol. Res.,2012

5. Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets;Noori;Food Control,2018

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