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

Arshad, Muhammad Sajid; Kwon, Joong-Ho; Ahmad, Rabia Shabir; Ameer, Kashif; Ahmad, Sheraz; Jo, Yunhee.

Afiliação

Arshad MS; Institute of Home and Food Sciences Government College University Faisalabad Pakistan.
Kwon JH; School of Food Science and Biotechnology Kyungpook National University Daegu Korea.
Ahmad RS; School of Food Science and Biotechnology Kyungpook National University Daegu Korea.
Ameer K; Institute of Home and Food Sciences Government College University Faisalabad Pakistan.
Ahmad S; Institute of Food and Nutritional Sciences PMAS-Arid Agriculture University Rawalpindi Pakistan.
Jo Y; Department of Food Science Faculty of Biosciences Cholistan University of Veterinary and Animal Sciences Bahawalpur Pakistan.

Food Sci Nutr ; 8(2): 1020-1029, 2020 Feb.

Article em En | MEDLINE | ID: mdl-32148810