Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork

Food and Bioprocess Technology

Volumn 7, Issue 9, 2014, Pages 2507-2515

  Li, Ying Qiu ^a   Feng, Jian Ling ^a   Han, Qing ^a   Dai, Zeng Ying ^a   Liu, Wen ^b   Mo, Hai Zhen ^c  

^a QILU UNIVERSITY OF TECHNOLOGY   (China)

^b LINYI UNIVERSITY   (China)

^c HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Chilled pork; Physicochemical characteristics; PL

Indexed keywords

FOOD STORAGE;

CHILLED PORK; CONTROL SAMPLES; LINEAR RELATIONSHIPS; PHYSICOCHEMICAL CHARACTERISTICS; REFRIGERATED STORAGES; SENSORY PROPERTIES; THIOBARBITURIC ACID; TOTAL BACTERIAL COUNT;

MEATS;

BACTERIA (MICROORGANISMS);

EID: 84905377115     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1223-4     Document Type: Article

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