Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages-Reference-Cited by-同舟云学术

Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages

Published:2019-02 Issue: Volume:148 Page:96-104
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Liu Pengxue,Wang Shouwei,Zhang Huan,Wang Haitang,Kong Baohua^ORCID

Funder

National Natural Science Foundation of China

National Key R & D Program

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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