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A review of fresh lamb chilling and preservation

  • Published:2017-01 Issue: Volume:146 Page:41-47
  • ISSN:0921-4488
  • Container-title:Small Ruminant Research
  • language:en
  • Short-container-title:Small Ruminant Research

Author:

Bellés M.,Alonso V.,Roncalés P.,Beltrán J.A.

Funder

Gobierno de Aragón

Spanish Ministerio de Educación, Cultura y Deporte

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference79 articles.

1. Effects of spray chilling and carcass spacing on beef carcass cooler shrink and grade factors;Allen;J. Anim. Sci.,1987

2. Effect of superchilling storage on maintenance of fresh kuruma prawn;Ando;J. Food. Sci. Technol. Mysore,2004

3. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Review. Meat Sci.,2012

4. High-pressure food processing;Balasubramaniam;Food Sci. Technol. Int.,2008

5. Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef;Barbosa-Pereira;Meat Sci.,2014

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