Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials
Author:
Affiliation:
1. Faculty of Life Sciences, Institute of Home and Food Sciences Government College University Faisalabad Pakistan
2. Food Science Division, Nuclear Institute for Food and Agriculture Pakistan Atomic Energy Commission Peshawar Pakistan
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14166
Reference41 articles.
1. Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties
2. Mechanisms and Prevention of Off-Odor Production and Color Changes in Irradiated Meat
3. Amino acid and protein changes in tilapia and spanish mackerel after irradiation and storage
4. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage
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