Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2661-8974
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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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
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Shi, Haibo
Shahidi, Fereidoon
Wang, Jiankang
Huang, Yan
Zou, Ye
Xu, Weimin
Wang, Daoying
- Contributor
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SpringerLink (Online service)
- DOI
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10.1186/s43014-021-00062-0
- URN
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urn:nbn:de:101:1-2021102306131128753121
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:25 AM CEST
Data provider
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Shi, Haibo
- Shahidi, Fereidoon
- Wang, Jiankang
- Huang, Yan
- Zou, Ye
- Xu, Weimin
- Wang, Daoying
- SpringerLink (Online service)