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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, CongguiVolume:
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