Effect of Arginine-Hemoglobin on Color Stability of Ground Lamb During Storage

in 63rd International Congress of Meat Science and Technology
Autor:innen:
S. Xuan 1Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China P.R.
2Laboratory of Biomechanics and Engineering, Institute of Biophysics and College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China P.R.; dequan_zhang0118@126.com

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H. Chengli 1Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China P.R.

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W. Wenting 1Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China P.R.
2Laboratory of Biomechanics and Engineering, Institute of Biophysics and College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China P.R.; dequan_zhang0118@126.com

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L. Zheng 1Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China P.R.

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X. Li 1Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China P.R.

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W. Liguo 1Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China P.R.

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Z. Jie 2Laboratory of Biomechanics and Engineering, Institute of Biophysics and College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China P.R.; dequan_zhang0118@126.com

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Z. Dequan 1Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China P.R.

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Art:
Kapitel
Seiten:
660–661
DOI:
https://doi.org/10.3920/9789086868605_294

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