Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials-Reference-Cited by-同舟云学术

Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials

Published:2020-07-28 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Nisar Muhammad Faisal¹,Arshad Muhammad Sajid¹^ORCID,Yasin Muhammad²,Khan Muhammad Kamran¹^ORCID,Afzaal Muhammad¹,Sattar Saira¹,Suleria Hafiz Ansar Rasul³^ORCID

Affiliation:

1. Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan

2. Food Science Division Nuclear Institute for Food and Agriculture, Pakistan Atomic Energy Commission Peshawar Pakistan

3. Department of Agriculture and Food Systems The University of Melbourne Melbourne VIC Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14748

Reference55 articles.

1. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat

2. Mechanisms and Prevention of Off-Odor Production and Color Changes in Irradiated Meat

3. Influence of gamma irradiation and storage on the microbial load, chemical and sensory quality of chicken kabab

4. A Study on Antioxidant Potency and Antibacterial Activity of Water Extracts of Some Spices Widely Consumed in Iranian Diet

5. Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers

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