Effect of High Hydrostatic Pressure Processing on the Lipid and Protein Characteristics of Different Lamb Cuts
HPP treatment is a popular non-thermal food processing technique, which can improve food quality and extend shelf-life. This study investigates the effects of high hydrostatic pressure processing (HPP) treatments of different lamb cuts on lipid oxidation, as well as fatty acid and free amino acid co...
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| Format: | Others |
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Auckland University of Technology,
2016-07-13T02:30:46Z.
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| Online Access: | Get fulltext |