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2013•Food and Bioprocess TechnologyRequires access

Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork

Yingqiu Li, Jianling Feng, Han Qing, Zengying Dai, Wen Liu, Haizhen Mo

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Key concepts: Preservative, Food science, Metmyoglobin, Chemistry, Thiobarbituric acid, Shelf life, Biochemistry, Antioxidant

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Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork — Research Paper | ScholarLens