Effect of High Pressure Processing (HPP) and Pulsed Electric Field (PEF) Processing on Digestibility of Frozen Lamb
Lamb is a popular meat source in New Zealand which contains of protein, fat and other micro-elements. The lamb meat is frozen after slaughter to increase its shelf life and to decrease the cost on transportation. However, the frozen lamb is considered as low quality meat because it has less stable t...
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| Format: | Others |
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Auckland University of Technology,
2017-03-28T22:30:50Z.
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| Online Access: | Get fulltext |