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Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status,Metmyoglobin Reductase Activity and Lipid Oxidation |
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| Authors: | Qing‐Quan Fu Rui Liu Guang‐Hong Zhou Wan‐Gang Zhang |
| Affiliation: | 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China;2. School of Food Science, Nanjing Xiaozhuang University, Nanjing, China |
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