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Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage.
Yang, Wenmin; Huang, Jichao; Zhu, Zongshuai; Lei, Yang; Zhou, Xinghu; Huang, Ming.
Afiliação
  • Yang W; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Huang J; College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
  • Zhu Z; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Lei Y; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Zhou X; Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd, Nanjing, Jiangsu 211200, PR China.
  • Huang M; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: mhuang@njau.edu.cn.
Food Chem ; 394: 133449, 2022 Nov 15.
Article em En | MEDLINE | ID: mdl-35749872
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Armazenamento de Alimentos / Carne Vermelha Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Armazenamento de Alimentos / Carne Vermelha Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de publicação: Reino Unido