Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat

出版年份 2017 全文链接

标题

作者

关键词

Venison, Freezing, Ground meat, Colour stability, Lipid oxidation, Myoglobin oxidation

出版物

Volume 126, Issue -, Pages 63-72

出版商

Elsevier BV

发表日期

2016-12-22

DOI

10.1016/j.meatsci.2016.12.008

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