Advanced meat preservation methods: A mini review-Reference-Cited by-同舟云学术

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Advanced meat preservation methods: A mini review

Published:2018-03-26 Issue:4 Volume:38 Page:e12467
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

ur Rahman Ubaid¹^ORCID,Sahar Amna¹²^ORCID,Ishaq Anum¹,Aadil Rana Muhammad¹^ORCID,Zahoor Tahir¹,Ahmad Muhammad Haseeb¹

Affiliation:

1. National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences; University of Agriculture Faisalabad; Pakistan

2. Department of Food Engineering, Faculty of Agricultural Engineering and Technology; University of Agriculture Faisalabad; Faisalabad Pakistan

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12467/fullpdf

Reference61 articles.

1. Power ultrasound in meat processing;Alarcon-Rojo;Meat Science,2015

2. Impact of freezing process on salt diffusivity of seafood: Application to salmon (Salmo salar) using conventional and pressure shift freezing;Alizadeh;Food and Bioprocess Technology,2009

3. Effect of radiofrequency assisted freezing on meat microstructure and quality;Anese;Food Research International,2012

4. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Science,2012

5. Development of new active packaging films containing bioactive nanocomposites;Barbosa-Pereira;Innovative Food Science and Emerging Technologies,2014

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