Effect of different packaging materials combined with calcium lactate treatment on color stability of chilled Tibetan mutton

doi:10.13995/j.cnki.11-1802/ts.022706

WU Shida, ZHANG Yubin, TAI Jingjing, WEI Hongyan, LEI Yun, YU Qunli

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 152-158.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 152-158. DOI: 10.13995/j.cnki.11-1802/ts.022706

Effect of different packaging materials combined with calcium lactate treatment on color stability of chilled Tibetan mutton

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 152-158 https://doi.org/10.13995/j.cnki.11-1802/ts.022706

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Received	Published
2019-11-05	2020-05-25
Issue Date
2020-06-17

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