reviewMeat ScienceMay 1, 2010Closed access

Preservation technologies for fresh meat – A review

GZGuanghong ZhouXXXiao‐Bao XuYLYuan Liu

Nanjing Agricultural University · Shanghai Ocean University

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

634
total citations
FWCI
13.26
Percentile
100%
References
119
Citations per year

Authors

3

Topics & keywords

Topics
Keywords
  • Shelf life
  • Hydrostatic pressure
  • Food science
  • Fresh food
  • Food preservation
  • Consumer demand
  • Environmental science
  • Biotechnology
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