Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

This study investigated the effect of different doses (0, 3, and 7 kGy) of e‐beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than 2 log and 1 log cycles of reduction in the total ba...

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Detalles Bibliográficos
Autores principales: Arshad, Muhammad Sajid, Kwon, Joong‐Ho, Ahmad, Rabia Shabir, Ameer, Kashif, Ahmad, Sheraz, Jo, Yunhee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020261/
https://www.ncbi.nlm.nih.gov/pubmed/32148810
http://dx.doi.org/10.1002/fsn3.1386

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020261/
https://www.ncbi.nlm.nih.gov/pubmed/32148810
http://dx.doi.org/10.1002/fsn3.1386

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