Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation
Release time:2024-01-01Hits:
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Impact Factor:
1.494
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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Co-author:
扶庆权,刘瑞,周光宏,张万刚
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Correspondence Author:
Wangang Zhang
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Document Code:
t13r2qil25c37tm8xeg26qese6qq1f5j
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Volume:
41
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Issue:
1
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2017-01-01
