The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl

• 期刊名称Meat Science
• 作者Bak, Kathrine Holmgaard; Lindahl, Gunilla; Karlsson, Anders H.; Lloret, Elsa; Gou, Pere; Arnau, Jacint; Orlien, Vibeke
• 卷第95卷
• 期第2期
• 印刷ISSN0309-1740
• 文件大小780.99KB
• 发表时间2013-10
• DOI10.1016/j.meatsci.2013.05.004
• 页码433-443