Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats-Reference-Cited by-同舟云学术

Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats

Published:2016-10 Issue: Volume:37 Page:359-374
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ma Qianli^ORCID,Hamid Nazimah,Oey Indrawati,Kantono. Kevin,Faridnia Farnaz,Yoo Michelle,Farouk Mustafa

Funder

School of Applied Sciences, Auckland University of Technology

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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