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...
Main Author: | Wu, Yanchao (Author) |
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Other Authors: | Hamid, Nazimah (Contributor) |
Format: | Others |
Published: |
Auckland University of Technology,
2016-07-13T02:30:46Z.
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Subjects: | |
Online Access: | Get fulltext |
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