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Meat Research  2014, Vol. 28 Issue (11): 12-20    DOI: 10.7506/rlyj1001-8123-201411003
Processing Technology Current Issue | Archive | Adv Search |
Optimization of High Hydrostatic Pressure Processing Parameters Affecting Myoglobin and Pigment Contents in Fresh Beef by Response Surface Methodology
WANG Hui;YANG Junna;ZHAO Bing;LI Jiapeng;CHEN Wenhua
Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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