Work

Effects of Fermentation Conditions and Additives on Myoglobin Forms during Simulated Fermentation of Pork Salami

Year: 2012

Type: article

Source: Meat Research

Author: Xiaoling Qiao

Institution: China Meat Research Centre

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2376031944

FWCI:

Cites:

Cited by: 1

Related to: 10