Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork
出版年份 2017 全文链接
标题
Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork
作者
关键词
High-oxygen modified atmosphere packaging, Tenderness, Cooked meat, Aerobic bacterial count, Peroxide value, Acid value
出版物
Journal of Food Measurement and Characterization
Volume 12, Issue 1, Pages 395-402
出版商
Springer Nature
发表日期
2017-10-28
DOI
10.1007/s11694-017-9652-9
参考文献
相关参考文献
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