Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere-Reference-Cited by-同舟云学术

Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere

Published:2017-11-27 Issue:1 Volume:83 Page:147-152
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhai Yang¹^ORCID,Huang Jichao¹,Khan Iftikhar Ali¹,Guo Yuchen¹,Huang Ming¹,Zhou Guanghong¹

Affiliation:

1. Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing Jiangsu 210095 People's Republic of China

Funder

Shandong Modern Agricultural Technology and Industry System

Key Technology Research of Chinese Traditional Food Industrialized Processing and Equipment Development

Innovation Platform Fund of Strategic New Industry

Central Finance Agricultural Technology Promotion Project of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13947/fullpdf

Reference35 articles.

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3. Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichon manufactured with raw material with a high level of mono and polyunsaturated fatty acids;Begoña;Meat Sci,2009

4. Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat;Bingol;Meat Sci,2011

5. Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes;Chouliara;Eur Food Res Technol,2008

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