W. Scheuer

发表

Redox potential of meat and meat products

W. Rödel, W. Scheuer, 2000 .

Redox potential of meat and meat products - 3. Control of redox potential during meat processing: Effects of pH-value, sodium nitrite, sodium ascorbate, sodium lactate and oxygen

W. Rödel, W. Scheuer, 2000 .