Assessment of spoilage progress for chilled pork under different packaging conditions according to putrescine and cadaverine changes

被引：0
|
作者：
Li, Xifeng [1 ]
Li, Miaoyun [1 ]
Zhao, Gaiming [1 ]
Huang, Xiaoshu [1 ]
Tian, Wei [1 ]
机构：
[1] Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, He nan Agricultural University, Zhengzhou,450002, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 01期
关键词：
D O I：
10.16429/j.1009-7848.2015.01.029
中图分类号：
学科分类号：
摘要：
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页码：198 / 204
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