Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage
Chengliang LiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaLichao HeCollege of Food and Biotechnology, Wuhan Institute of Design and Science, Wuhan 430205, ChinaGuofeng JinCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: [email protected]Sumin MaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaWenmin WuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaLan GaiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2017en
ABI
Аннотация
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