Effect of gamma irradiation on the primary and secondary products of lipid oxidation in raw chicken meat, stored under different temperatures and packaging – a meta-analysis
30 giu 2022
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Pubblicato online: 30 giu 2022
Pagine: 130 - 141
DOI: https://doi.org/10.2478/azibna-2022-0009
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© 2022 Krasimir Dimov, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Dimov, Krasimir
Agricultural Academy, Institute of Cryobiology and Food TechnologiesSofia, Bulgaria