2021•Food BioscienceRequires access

Quality evolution of raw meat under hyperbaric storage – Fatty acids, volatile organic compounds and lipid oxidation profiles

Mauro D. Santos, Gabriela Matos, Susana Casal, Ivonne Delgadillo, Jorge A. Saraiva

Open publisher page 30 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 30 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Hexanal, Lipid oxidation, Chemistry, TBARS, Food science, Food spoilage, Raw meat, Raw material

Back to paper search Browse research topics Original source

Quality evolution of raw meat under hyperbaric storage – Fatty acids, volatile organic compounds and lipid oxidation profiles — Research Paper | ScholarLens