Author:
Nortjé K.,Buys E.M.,Minnaar A.
Reference56 articles.
1. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions;Ahn;Meat Science,2000
2. Analysis of volatile components and the sensory characteristics of irradiated raw pork;Ahn;Meat Science,2000
3. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties;Ahn;Meat Science,1998
4. Irradiated luncheon meat: Microbiological, chemical and sensory characteristics during storage;Al-Bachir;Food Chemistry,2001
5. Development of radiation process for eradicating Salmonella and Staphylococcus from pork meat products;Alur;Journal of Food Science and Technology,1998
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献