Effects of different modified atmosphere treatments on lipid oxidation in spiced beef at different storage temperatures
Author:
Affiliation:
1. College of Food Science and Technology Henan Agricultural University Zhengzhou Henan China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2106
Reference20 articles.
1. Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork
2. Principles and Applications of Modified Atmosphere Packaging of Foods
3. Microbial quality and lipid oxidation of Manchega breed suckling lamb meat: Effect of stunning method and modified atmosphere packaging
4. Prediction of peroxide value in omega-3 rich microalgae oil by ATR-FTIR spectroscopy combined with chemometrics
5. Comparisons of the Effects of Modified Atmosphere Packing and Vacuum Packaging on the Preservation of Chinese Spiced Beef;Dan H.;Food Science,2014
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