The effects of irradiation on quality of injected fresh pork loins
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
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2. Diet with linseed oil and organic selenium yields low n-6/n-3 ratio pork Semimembranosus meat with unchanged volatile compound profiles;International Journal of Food Science & Technology;2018-03-30
3. Application of high temperature (14 °C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation;Meat Science;2018-02
4. The effects of electron beam application on the microbiological stability and physical–chemical quality of mince beef ( M. longissimus Dorsi ) during cold storage;Journal of Food Processing and Preservation;2017-08-18
5. Effect of Microwave Treatment on the Physicochemical and Microbiological Characteristics Changes of Pork Loin Meat during Storage at 4℃;Korean Journal of Food Preservation;2013-04-30
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