Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage
© The Author(s) 2015.
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 22(2016), 4 vom: 30. Juni, Seite 313-24 |
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| Auteur principal: | |
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| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2016
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Quality attributes low-pressure plasma meat oxidation refrigerated storage Antioxidants Fatty Acids Myoglobin Plasma Gases plus... |
| Accès en ligne |
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