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Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat
作者:
Sajid Maqsood
;
sajid.m@uaeu.ac.ae" class="auth_mail" title="E-mail the corresponding author
;
Nassra
Ahmed
Al Haddad
;
Priti Mudgil
关键词:
Vacuum packaging
;
Lipid oxidation
;
Microbial count
;
Sensory evaluation
;
Camel meat
刊名:LWT - Food Science and Technology
出版年:2016
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