Formation of red myoglobin derivatives and inhibition of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

Li, Peijun, Luo, Huiting, Kong, Baohua, Liu, Qian, Chen, Conggui
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Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.12.035
Date:
May, 2016
File:
PDF, 804 KB
english, 2016
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