Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging
通过熟成、抗氧化剂增强和气调包装改善深色牛肉的瘦肉颜色
期刊:Journal of Animal Science
影响因子:2.9
doi:10.2527/jas2017.1967
Wills, K M; Mitacek, R M; Mafi, G G; VanOverbeke, D L; Jaroni, D; Jadeja, R; Ramanathan, R