Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation
Crossref DOI link: https://doi.org/10.1007/s11947-015-1566-0
Published Online: 2015-08-20
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chen, Lin
Zhou, Guang-hong
Zhang, Wan-gang
Text and Data Mining valid from 2015-08-20
