Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage-Reference-Cited by-同舟云学术

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

Published:2017-06 Issue: Volume:128 Page:68-76
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Li Chengliang,He Lichao,Jin Guofeng,Ma Sumin,Wu Wenmin,Gai Lan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions;Ahn;Meat Science,2000

4. Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids;Aubourg;European Journal of Lipid Science and Technology,2004

5. Irradiation effects on meat color – A review;Brewer;Meat Science,2004

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