Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork

Author:

Zhang Yin,Zhang Yingjie,Li Hui,Bai Ting,Qian Qin,Peng Haichuan,Mu Yunlong,Wang Linguo,Liu Baohua,Chen Jie,Pan Zhongli,Liu Dayu,Zhao Liming

Funder

Department of Science and Technology of Sichuan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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5. Breed differences in the biochemical determinism of ultimate pH in breast muscles of broiler chickens–a key role of AMP deaminase?;El Rammouz;Poultry Science,2004

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