Formation Processes and Control Strategies of Hazardous Substances in Ready-To-Eat and Ready-To-Cook Meat Products
Year: 2025
Type: article
Source: ACS Food Science & Technology
Authors: Mingyue Li, Xinze Li, Changyu Zhou, Libin Wang, Yangying Sun, Jinxuan Cao, Chaogeng Xiao, Daodong Pan, Qiang Xia
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: closed
Funders: National Natural Science Foundation of China, Ningbo Municipal Bureau of Science and Technology, China Agricultural Research System, National Key Research and Development Program of China, Beijing Key Laboratory of Food Flavor Chemistry, Natural Science Foundation of Zhejiang Province, Fundamental Research Funds for the Provincial Universities of Zhejiang
OpenAlex ID: W4415281552