Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Reference46 articles.
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4. Mechanisms and prevention of off-odor production and color changes in irradiated meat. Irradiation of food and packaging: recent developments.;Ahn;Am Chem Soc,2004
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere;CyTA - Journal of Food;2016-12-14
2. Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage;Grasas y Aceites;2014-10-13
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