Effect of Myoglobin Phosphorylation on Meat Color Stability

in 63rd International Congress of Meat Science and Technology
Autor:innen:
M. Li Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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X. Li Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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Z. Li Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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, und
D. Zhang Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro- Products Processing, Ministry of Agriculture, Beijing 100193, China P.R.; dequan_zhang0118@126.com

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Art:
Kapitel
Seiten:
868–869
DOI:
https://doi.org/10.3920/9789086868605_389

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