Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate
By: Yunfeng Hu, Yadi Wang and Yuxuan Tang
Authors
Yunfeng Hu
College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
Yadi Wang
College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
Yuxuan Tang
College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
Language: English
Page range: 63 - 69
Published on: Jul 18, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2019 Yunfeng Hu, Yadi Wang, Yuxuan Tang, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.