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

于63rd International Congress of Meat Science and Technology
著者：
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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类型:
章节
Page Range:
660–661
DOI:
https://doi.org/10.3920/9789086868605_294

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