Stability and quality improvement of shrimp patties by Asparagus racemosus and gamma irradiation

journal contribution

posted on 2024-06-04, 15:24 authored by M Noor, MS Arshad, RS Ahmad, A Imran, W Khalid, Hafiz SuleriaHafiz Suleria

Stability and quality improvement of shrimp patties by Asparagus racemosus and gamma irradiation

History

Journal

International Journal of Food Properties

Volume

25

Pagination

1328-1342

Location

London, Eng.

Publisher DOI

https://doi.org/10.1080/10942912.2022.2077757

ISSN

1094-2912

eISSN

1532-2386

Language

eng

Author URL

https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000800393100001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=a045e4b2bb1f2b747c68c720ec8913b7

Publication classification

C1.1 Refereed article in a scholarly journal

Issue

1

Publisher

Taylor and Francis

Usage metrics

Categories

Food sciences not elsewhere classified

Keywords

ANTIOXIDANT PROPERTIES Asparagus racemosus CHICKEN MEAT EXTRACT Food Science & Technology Gamma irradiation Life Sciences & Biomedicine MICROBIOLOGICAL QUALITY OXIDATIVE STABILITY Science & Technology SEAFOOD SAFETY Shelf life SHELF-LIFE Shrimp patties School of Life and Environmental Sciences Faculty of Science Engineering and Built Environment

Licence

All Rights Reserved

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