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

被引:0
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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
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D O I
10.16429/j.1009-7848.2015.01.029
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页码:198 / 204
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