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脂质和蛋白质氧化对肉品质的影响.
- Source :
- Journal of Chinese Institute of Food Science & Technology; Jul2024, Vol. 24 Issue 7, p438-449, 12p
- Publication Year :
- 2024
-
Abstract
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- Subjects :
- MEAT storage
NUTRITIONAL value
OXIDATION
FLAVOR
LIPIDS
COLOR of meat
MEAT quality
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10097848
- Volume :
- 24
- Issue :
- 7
- Database :
- Complementary Index
- Journal :
- Journal of Chinese Institute of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 179269555
- Full Text :
- https://doi.org/10.16429/j.1009-7848.2024.07.042