Your browser doesn't support javascript.
loading
Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging.
Liu, Rui; Yang, Lun; Yang, Tianyi; Qin, Man; Li, Keyue; Bao, WenBin; Wu, ManGang; Yu, Hai; Wu, ShengLong; Ge, QingFeng.
Afiliación
  • Liu R; College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China; Jiangsu Key Laboratory of Animal genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University,
  • Yang L; College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China.
  • Yang T; College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China.
  • Qin M; College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China.
  • Li K; College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China.
  • Bao W; Jiangsu Key Laboratory of Animal genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225009, China. Electronic address: wbbao@yzu.edu.cn.
  • Wu M; College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China.
  • Yu H; College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China.
  • Wu S; Jiangsu Key Laboratory of Animal genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225009, China.
  • Ge Q; College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China. Electronic address: qfge@yzu.edu.cn.
Meat Sci ; 190: 108806, 2022 Aug.
Article en En | MEDLINE | ID: mdl-35567902
Asunto(s)
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Carne Roja / Carne de Cerdo Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Carne Roja / Carne de Cerdo Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article