Effect of black pepper essential oil on the quality of fresh pork during storage

标题
Effect of black pepper essential oil on the quality of fresh pork during storage
作者
关键词
Black pepper essential oil, Metmyoglobin, TBARS, TVB-N, Gram-negative bacteria
出版物
MEAT SCIENCE
Volume 117, Issue -, Pages 130-136
出版商
Elsevier BV
发表日期
2016-03-03
DOI
10.1016/j.meatsci.2016.03.002

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