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Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage

Food ChemistryMeat PackagingFood IrradiationFatty AcidsAnimal NutritionSmoked Duck MeatFood EngineeringRadiation ApplicationMeat QualityFood QualityPoultry ScienceE-beam IrradiationMeat ScienceFood SafetyHealth Sciences