Analysis of quality changes of Hengshan goat hindquarter meat at four storage temperatures
Yu Xiao, Jing Zhao, Xueru Zhang, Yang Jiao, Yongfeng Liu
Topics & Concepts
Food scienceChemistryFatty acidNitrogenWater holding capacityAnimal scienceBiologyBiochemistryOrganic chemistryMeat and Animal Product QualityFood Quality and Safety StudiesAdvanced Chemical Sensor Technologies