Effects of coenzyme Q10 and sodium succinate on color stability of minced pork during refrigerated storage.

Autor: Tang, Honggang1 (AUTHOR), Zhao, Min1,2 (AUTHOR), Lu, Wenjing1 (AUTHOR), Yang, Huijuan1 (AUTHOR), Xiao, Chaogeng1 (AUTHOR), Chen, Lihong1 (AUTHOR) sps5280@163.com
Zdroj: Journal of Food Processing & Preservation. Nov2020, Vol. 44 Issue 11, p1-8. 8p.
Databáze: Business Source Ultimate
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