Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2018年第2018期|共7页
• 作者

  Ammar Ahmad Khan; Muhammad Atif Randhawa; Alan Carne; Isam A. Mohamed Ahmed; Fahad Y. Al-Juhaimi; David Barr; Malcolm Reid; Alaa El-Din A. Bekhit;

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• 作者单位

  Department of Food Science University of Otago;

  National Institute of Food Science and Technology University of Agriculture;

  Department of Biochemistry University of Otago;

  Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University;

  Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University;

  Department of Chemistry University of Otago;

  Department of Chemistry University of Otago;

  Department of Food Science University of Otago;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Pulsed electric field; Beef; Chicken; Intensity; Trace minerals; Macro minerals;

  机译：脉冲电场;牛肉;鸡;强度;痕量矿物质;宏矿物质;