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提高鲜肉的感官、营养和物理化学品质。

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat.

作者信息

Munekata Paulo E S

机构信息

Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.

出版信息

Foods. 2021 Sep 1;10(9):2060. doi: 10.3390/foods10092060.

DOI:10.3390/foods10092060
PMID:34574170
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8472516/
Abstract

This Special Issue titled "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" is comprised of six studies that explored different strategies to improve the quality of fresh meat, as well as some aspects related to its further processing [...].

摘要

本期特刊名为《提高鲜肉的感官、营养和物理化学品质》，由六项研究组成，这些研究探讨了提高鲜肉品质的不同策略，以及与其进一步加工相关的一些方面[...]。