Funder
National Key R&D Program of China
National Natural Science Foundation of China
Science Foundation of Zhejiang Province
Modern Agricultural Technical System Foundation
Scientific and Technological Program of Ningbo
Ningbo University
Reference62 articles.
1. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions;Andrés;Meat Science,2004
2. Effect of creatine monohydrate in improving cellular energetics and muscle strength in ambulatory Duchenne muscular dystrophy patients: A randomized, placebo-controlled 31P MRS study;Banerjee;Magnetic Resonance Imaging,2010
3. NMR-based metabonomics reveals relationship between pre-slaughter exercise stress, the plasma metabolite profile at time of slaughter, and water-holding capacity in pigs;Bertram;Meat Science,2010
4. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4 °C;Blom;International Journal of Food Microbiology,1997
5. Choline, a vital amine;Blusztajn;Science,1998