Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen
Keyword(s):
Red Meat
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1990 ◽
Vol 518
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pp. 258-263
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Keyword(s):
2011 ◽
Vol 21
(No. 5)
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pp. 167-175
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2001 ◽
Vol 6
(2)
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pp. 3-14
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2020 ◽
Vol 59
(SL)
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pp. SLLC01
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