Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product
Yunxia Li, Changyu Zhou, Jun He, Zhen Wu, Yangying Sun, Daodong Pan, Hongwei Tian, Qiang Xia
Topics & Concepts
Food spoilageFood scienceModified atmosphereShelf lifeTBARSIrradiationChemistryBiologyBacteriaBiochemistryLipid peroxidationAntioxidantPhysicsNuclear physicsGeneticsPolyamine Metabolism and ApplicationsMeat and Animal Product QualityFood Quality and Safety Studies