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Quality and stability evaluation of Guizhou spicy chicken treated with gamma irradiation during the storage period
Irradiation has become a mature processing approach for the quality control of many agricultural products. The effects of gamma irradiation at four different doses (2, 4, 6, and 8 kGy) on microbial quality, Hunter's parameter, lipid oxidation, hydrolyzed amino acids (HAAs), and flavor in spicy...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10084957/ https://www.ncbi.nlm.nih.gov/pubmed/37051365 http://dx.doi.org/10.1002/fsn3.3232 |