The role of monoxide hemoglobin in color improvement of chicken sausage
Xu, Peng, Zhu, Xuefeng, Tan, Shengjiang, Qin, Hao, Zhou, CunliuVolume:
25
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-016-0056-0
Date:
April, 2016
File:
PDF, 456 KB
english, 2016