Antioxidant contents in treated broiler meat during storage at 4°C for 10 days.

NIAID Data Ecosystem60

Sensory results and physicochemical parameters of turkey breast fillets treated with 1200 ppm peracetic acid (PAA) or water 1 .

肉类保鲜技术

食品感官评定

Sensory results and physicochemical parameters of turkey breast fillets treated with 1200 ppm peracetic acid (PAA) or water1.

NIAID Data Ecosystem50

Data - Paper: Beyond color extraction: how pulsed electric fields and sulfites affect phenolic and volatile compounds of Primitivo red wine

白酒酿造工艺

食品化学分析

These data refer to the research article entitled "Beyond color extraction: how pulsed electric fields and sulfites affect phenolic and volatile compounds of Primitivo red wine" by Mirella Noviello, G

Figshare2025-04-09 更新30

Biogenic amines of turkey breast meat treated with 1200 ppm peracetic acid (PAA) or water1.

资源简介：

Biogenic amines of turkey breast meat treated with 1200 ppm peracetic acid (PAA) or water1.

资源简介：

相关数据集