Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization
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DOI: 10.1016/j.fbio.2019.100487
Abstract: Abstract Microorganism control and product quality (texture, sensory, lipid oxidation and carotenoids content) improvement of stewed pork with carrots pasteurized using ZnO nanoparticles combined with radio frequency (ZNCRF) were studied in comparison to conventional high… read more here.
Keywords: quality; improvement stewed; pork carrots; stewed pork ... See more keywords