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Paper Details

Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging.
Meat Sci
5
2022
NO, muscle cell, nitric oxide, pork
Author NameAffiliation
Lun YangCollege of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province
Lun YangCollege of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province
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Release 1.2