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Effect of muscle type,aging technique,and aging time on oxidative stability and antioxidant capacity of beef packed in high‐oxygen atmosphere
Authors:Pedro Henrique Imazaki  Caroline Douny  Mahmoud Elansary  Marie‐Louise Scippo  Antoine Clinquart
Affiliation:1. Laboratory of Food Technology, Faculty of Veterinary Medicine & Fundamental and Applied Research Centre for Animals and Health (FARAH), University of Liège, Avenue de Cureghem 10, 4000 Liège, Belgium;2. Laboratory of Food Analysis, Faculty of Veterinary Medicine & Fundamental and Applied Research Centre for Animals and Health (FARAH), University of Liège, Avenue de Cureghem 10, 4000 Liège, Belgium;3. Unit of Animal Genomics, Faculty of Veterinary Medicine & Interdisciplinary Cluster for Applied Genoproteomics (GIGA‐R), University of Liège, Avenue de l'H?pital 1, 4000 Liège, Belgium
Abstract:
Keywords:
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