Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-015-0075-2.pdf
Reference35 articles.
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