Preparation and Quality Evaluation of Cultured Fat-Reference-Cited by-同舟云学术

Preparation and Quality Evaluation of Cultured Fat

Published:2023-02-24 Issue:9 Volume:71 Page:4113-4122
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Peipei¹,Song Wenjuan¹,Bassey Anthony Pius²,Tang Changbo²,Li Huixia¹^ORCID,Ding Shijie²,Zhou Guanghong²^ORCID

Affiliation:

1. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China

2. College of Food Science and Technology, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c08004

Reference41 articles.

1. Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging