用于延长肉类和肉制品保质期的合成和天然抗氧化剂的发展趋势

{"title":"用于延长肉类和肉制品保质期的合成和天然抗氧化剂的发展趋势","authors":"Fangliu Lu, Kalsec Europe Ltd, A. Pham-Mondala","doi":"10.21748/INFORM.11.2018.06","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":366409,"journal":{"name":"INFORM International News on Fats, Oils, and Related Materials","volume":"3 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Trends in synthetic and natural antioxidants for shelf life extension of meat and meat products\",\"authors\":\"Fangliu Lu, Kalsec Europe Ltd, A. Pham-Mondala\",\"doi\":\"10.21748/INFORM.11.2018.06\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":366409,\"journal\":{\"name\":\"INFORM International News on Fats, Oils, and Related Materials\",\"volume\":\"3 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"INFORM International News on Fats, Oils, and Related Materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21748/INFORM.11.2018.06\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"INFORM International News on Fats, Oils, and Related Materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21748/INFORM.11.2018.06","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}