Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature
Author:
Affiliation:
1. Jilin Agricultural Univ. 2888 Xincheng Street, Jingyue District Changchun City Jilin Province 130000 China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14827
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2. Mechanisms of the antilipolytic response of human adipocytes to tyramine, a trace amine present in food
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4. Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat
5. Storage stability of dry‐aged beef: The effects of the packaging method and storage temperature;Choe J.;Korean Journal of Agricultural Science,2018
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