Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage

Published 2013 View Full Article

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Title
Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage
Authors
Keywords
Metmyoglobin, Reducing activity, Sarcoplasmic protein, Pressure, Pork, Color
Journal
Food and Bioprocess Technology
Volume 7, Issue 2, Pages 588-597
Publisher
Springer Nature
Online
2013-06-26
DOI
10.1007/s11947-013-1118-4
References
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