Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds
Ceyda Söbeli, Müge Uyarcan, Semra Kayaardı
Topics & Concepts
HexanalLoinChemistryFood scienceMesophileLipid oxidationLimoneneAnimal scienceBacteriaAntioxidantBiochemistryBiologyGeneticsEssential oilMeat and Animal Product QualityRadiation Effects and DosimetryAdvanced Chemical Sensor Technologies