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Establishment of a Freshness-Evaluating Standard for Chilled Yellow Chicken Meat

Crossref DOI link: https://doi.org/10.1007/s12161-017-0815-4

Published Online: 2017-02-01

Published Print: 2017-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Lu, Wei

Wu, Yun

Guo, Qixin

Ren, Lichen

Zhu, Pengfei

Xu, Lu

Chang, Guobin

Chen, Guohong
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (31372297)

Jiangsu Science and Technology Pillar Program, China (BE2013392)
License Information

License valid from 2017-02-01