Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Michel M. Beya"'
Publikováno v:
Antioxidants, Vol 10, Iss 2, p 263 (2021)
Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is c
Externí odkaz:
https://doaj.org/article/73d493628196436fbdf37736127057e3
Autor:
Hoffman LC; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences (CNAFS), The University of Queensland, Brisbane, QLD 4072, Australia., Ingle P; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences (CNAFS), The University of Queensland, Brisbane, QLD 4072, Australia.; School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia., Khole AH; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences (CNAFS), The University of Queensland, Brisbane, QLD 4072, Australia.; School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia., Zhang S; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences (CNAFS), The University of Queensland, Brisbane, QLD 4072, Australia.; School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia., Yang Z; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences (CNAFS), The University of Queensland, Brisbane, QLD 4072, Australia.; School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia., Beya M; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences (CNAFS), The University of Queensland, Brisbane, QLD 4072, Australia., Bureš D; Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.; Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic., Cozzolino D; Queensland Alliance for Agriculture and Food Innovation (QAAFI), Centre for Nutrition and Food Sciences (CNAFS), The University of Queensland, Brisbane, QLD 4072, Australia.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Sep 18; Vol. 11 (18). Date of Electronic Publication: 2022 Sep 18.