Original paper
Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization
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 pressure steam (HPS) sterilization. The experimental results showed that ZNCRF pasteurization was better than traditional HPS sterilization. ZNCRF pasteurization reduced the product...
Paper Details
Title
Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization
Published Date
Dec 1, 2019
Journal
Volume
32
Pages
100487 - 100487
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Notes
History