Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions
Author:
Affiliation:
1. China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
2. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2141679
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