Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference44 articles.
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4. Effects of electron beam irradiation and high pressure treatment combined with citrus peel extract on seasoned chicken breast meat;Alahakoon;Journal of Food Processing and Preservation,2015
5. Irradiation effect on fatty acid composition and conjugated linoleic acid isomers in frozen lamb meat;Alfaia;Meat Science,2007
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