Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

出版年份 2014 全文链接

标题

Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

作者

关键词

-

出版物

Innovative Food Science & Emerging Technologies

Volume 26, Issue -, Pages 341-346

出版商

Elsevier BV

发表日期

2014-06-23

DOI

10.1016/j.ifset.2014.06.009

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