Your browser doesn't support javascript.
loading
Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam.
Hui, Teng; Fang, Zhengfeng; Ma, Qianli; Hamid, Nazimah; Li, Yanlei.
Afiliação
  • Hui T; College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. Electronic address: 14864@sicau.edu.cn.
  • Fang Z; College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
  • Ma Q; Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
  • Hamid N; Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
  • Li Y; Beijing Polytechnic College, Mechanical and Electronic Engineering College, 100042 Beijing, China.
Meat Sci ; 196: 109046, 2023 Feb.
Article em En | MEDLINE | ID: mdl-36442397
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article