Author:
Mancini R.A.,Hunt M.C.,Seyfert M.,Kropf D.H.,Hachmeister K.A.,Herald T.J.,Johnson D.E.
Reference19 articles.
1. Principles of meat science;Aberle,2001
2. Effects of polyvinyl chloride overwrap film, high oxygen modified atmosphere packaging, or ultra-low modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebrae, and scapula;Grobbel;Journal of Animal Science,2006
3. Effects of ascorbic acid, rosemary, and Origanox in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems;Grobbel;Meat Science,2006
4. Ascorbic acid effects on bovine muscle pigments in the presence of radiant energy;Harbers;Journal of Food Science,1981
5. Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging;Lanari;Meat Science,1995
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献