Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat-Reference-Cited by-同舟云学术

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

Published:2020-01-13 Issue:2 Volume:8 Page:1020-1029
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Arshad Muhammad Sajid¹²^ORCID,Kwon Joong‐Ho²,Ahmad Rabia Shabir¹,Ameer Kashif³,Ahmad Sheraz⁴,Jo Yunhee²

Affiliation:

1. Institute of Home and Food Sciences Government College University Faisalabad Pakistan

2. School of Food Science and Biotechnology Kyungpook National University Daegu Korea

3. Institute of Food and Nutritional Sciences PMAS‐Arid Agriculture University Rawalpindi Pakistan

4. Department of Food Science Faculty of Biosciences Cholistan University of Veterinary and Animal Sciences Bahawalpur Pakistan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1386

Reference67 articles.

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2. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

3. Reliable screening of various foodstuffs with respect to their irradiation status: A comparative study of different analytical techniques

4. Absorbed-dose estimation and quality attributes of gamma-irradiated fresh shiitake mushrooms

5. Use of irradiation to control microorganisms and extend the refrigerated market life of chicken sausage;Al‐Bachir M.;Innovative Romanian Food Biotechnology,2013

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