Effect of sub-freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef-Reference-Cited by-同舟云学术

Effect of sub-freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef

Published:2018-04-24 Issue:9 Volume:53 Page:2129-2140
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Qian Shuyi¹²,Li Xia¹³,Wang Hang¹,Sun Zhen¹,Zhang Chunhui¹^ORCID,Guan Wenqiang²,Blecker Christophe³

Affiliation:

1. Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China

2. Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 China

3. Unit of Food Science and Formulation; University of Liège; Gembloux Agro-Bio Tech; Passage des Déportés 2 Gembloux B-5030 Belgium

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13800/fullpdf

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