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The effects of e-beam irradiation on changes in amino acids, fatty acids, and volatiles in smoked duck meat were investigated during refrigerated storage (0, 20, and 40days) at 4°C. Irradiation at 1.5 to 4.5kGy led to significant variation in hydrolyzed amino acids (HAA), free amino acids (FAA), fatty acids, and volatile profiles. HAA contents did not show significant difference with respect to the...
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