Oxidation in HiOx-packaged pork Longissimus muscle...

Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution

Yang, Hua, Meng, Peipei, Xiong, Youling L., Ma, Lizhen, Wang, Changlu, Zhu, Yingchun
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
95
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.05.038
Date:
November, 2013
File:
PDF, 444 KB
english, 2013
Conversion to is in progress
Conversion to is failed