Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince
Crossref DOI link: https://doi.org/10.1007/s10068-015-0075-2
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yu, Xiang
Wu, Haizhou
Zhang, Jianhao
Text and Data Mining valid from 2015-04-01