Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat

标题
Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat
作者
关键词
-
出版物
Animal Bioscience
Volume 34, Issue 8, Pages 1382-1391
出版商
Asian Australasian Association of Animal Production Societies
发表日期
2020-11-09
DOI
10.5713/ajas.20.0529

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