Proteomic Study of the Color Stability of High-Oxygen Modified Atmosphere Packaged Steak during Chilled Storage

被引：0

作者：

Yang, Xiaoyin ^{[1
]}

Zhang, Yimin ^{[1
,2
]}

Zhu, Lixian ^{[1
]}

Mao, Yanwei ^{[1
]}

Dong, Pengcheng ^{[1
]}

Luo, Xin ^{[1
,2
]}

机构：

[1] College of Food Science and Engineering, Shandong Agricultural University, Tai'an,271018, China

[2] Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing,210095, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 03期

关键词：

Compendex;

D O I：

10.7506/spkx1002-6630-20171112-126

中图分类号：

学科分类号：

摘要：

Oxygen

引用

页码：231 / 237