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The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study.
Hoa, Van-Ba; Cho, Soo-Hyun; Seong, Pil-Nam; Kang, Sun-Moon; Kim, Yun-Seok; Moon, Sung-Sil; Choi, Yong-Min; Kim, Jin-Hyoung; Seol, Kuk-Hwan.
Afiliación
  • Hoa VB; Animal Products Development and Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju, 55365 Republic of Korea.
  • Cho SH; Animal Products Development and Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju, 55365 Republic of Korea.
  • Seong PN; Animal Products Development and Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju, 55365 Republic of Korea.
  • Kang SM; Animal Products Development and Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju, 55365 Republic of Korea.
  • Kim YS; Animal Products Development and Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju, 55365 Republic of Korea.
  • Moon SS; Sunjin Meat Research Center, Ansung, 17532 Korea.
  • Choi YM; National Institute of Agricultural Sciences, RDA, Wanju, 55365 Korea.
  • Kim JH; Animal Products Development and Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju, 55365 Republic of Korea.
  • Seol KH; Animal Products Development and Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju, 55365 Republic of Korea.
J Food Sci Technol ; 58(10): 3972-3980, 2021 Oct.
Article en En | MEDLINE | ID: mdl-34471321
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: India
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: India