Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork
Crossref DOI link: https://doi.org/10.1007/s11694-017-9652-9
Published Online: 2017-10-28
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wang, Weidong
Sun, Yue-e
Ma, Lihua
Funding for this research was provided by:
Major projects of natural science research in Universities of Jiangsu Province (13KJA550002)
Qing Lan Project
License valid from 2017-10-28