Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate

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Open Access

|Jul 2019

Authors

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China

DOI: https://doi.org/10.2478/aucft-2019-0008 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 63 - 69

Published on: Jul 18, 2019

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

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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.