Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

出版年份 2009 全文链接

标题

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

作者

关键词

-

出版物

MEAT SCIENCE

Volume 83, Issue 2, Pages 239-245

出版商

Elsevier BV

发表日期

2009-05-11

DOI

10.1016/j.meatsci.2009.05.003

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Protocol

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