Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method - Concepedia

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Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method

DOI Full Paper Access

26

Citations

35

References

2019

Year

Na Liu, Qiujin Zhu, Xuefeng Zeng, Bowen Yang, Meilian Liang, Ping Hu, Laping He, Li Deng, Liang Cai, Ruping Zhang,

Journal of Food Science and Technology

Meat PackagingShelf Life PredictionShelf LifeAslt MethodFood PreservationFood EngineeringPulsed Light-uv TreatmentMeat QualityFood QualityFood StorageFood SafetyHealth Sciences

References

	Year	Citations

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