Meat Color Stability of Ovine Muscles Is Related to Glycolytic Dehydrogenase Activities

Journal of Food Science,Volume 83, Issue 10, Page 2432-2438, October 2018.

Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Jianzeng Xin, Zheng Li, Xin Li, Meng Li, Guixia Li, Weili Rao, Dequan Zhang Source Type: research