Effect of glucose on the stability of fresh mutton during storage at ambient temperature (25±2°C)
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference36 articles.
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5. Drosinos, E. H. (1994). Microbial associations of minced lamb and their eco physiological attributes. PhD thesis, University of Bath, United Kingdom.
Cited by 2 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
1. The effects of glucose on microbial spoilage of vacuum-packed lamb;Meat Science;2022-06
2. Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking;Meat Science;2011-02
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