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中文
Meat Research
2002
,
Vol. 16
Issue (1)
: 37-38
DOI
: 10.7506/rlyj1001-8123-200201016
Food Preservation
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Oxidation and Prevention to Freeze-stored Meat
Wang Chunqi Wu Shiqing
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Abstract
The oxidation theory as well as some prevention method of freeze-stored meat were detailed in this article.
Key words
：
oxidation
freeze-stored meat
prevention
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200201016
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https://www.rlyj.net.cn/EN/Y2002/V16/I1/37
[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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2002, Vol. 16 Issue (1): 37-38 DOI: 10.7506/rlyj1001-8123-200201016
