Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Location
Deutsche Nationalbibliothek Frankfurt am Main
ISSN
2661-8974
Extent
Online-Ressource
Language
Englisch
Notes
online resource.

Bibliographic citation
Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms ; volume:3 ; number:1 ; day:22 ; month:7 ; year:2021 ; pages:1-26 ; date:12.2021
Food production, processing and nutrition ; 3, Heft 1 (22.7.2021), 1-26, 12.2021

Creator
Shi, Haibo
Shahidi, Fereidoon
Wang, Jiankang
Huang, Yan
Zou, Ye
Xu, Weimin
Wang, Daoying
Contributor
SpringerLink (Online service)

DOI
10.1186/s43014-021-00062-0
URN
urn:nbn:de:101:1-2021102306131128753121
Rights
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
Last update
15.08.2025, 7:25 AM CEST

Data provider

This object is provided by:
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Associated

  • Shi, Haibo
  • Shahidi, Fereidoon
  • Wang, Jiankang
  • Huang, Yan
  • Zou, Ye
  • Xu, Weimin
  • Wang, Daoying
  • SpringerLink (Online service)

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