Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon-Reference-Cited by-同舟云学术

Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ZHANG Yunqi¹^ORCID,SUN Meng¹,HUANG Yechuan²

Affiliation:

1. Southwest University of Science and Technology, China

2. Jingchu University of Technology, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100572&tlng=en

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4. High-Pressure Processing (HPP) for decreasing weight loss of fresh albacore (Thunnus alalunga) steaks;Cartagena L.;Food and Bioprocess Technology,2019

5. Effects of ultraviolet light and curcumin-mediated photodynamic inactivation on microbiological food safety: A study in meat and fruit;Corrêa T. Q.;Photodiagnosis and Photodynamic Therapy,2020

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