Effects of yeast selenium and jujube powder on meat quality and oxidation characteristics of chicken during post-mortem aging

YANG Chao; JIA Suian; TANG Defu; GAO Yanlei; WANG Zhuo; YU Qunli; HAN Ling; ZHANG Li

doi:10.13995/j.cnki.11-1802/ts.026561

YANG Chao, JIA Suian, TANG Defu, GAO Yanlei, WANG Zhuo, YU Qunli, HAN Ling, ZHANG Li

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 52-58.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 52-58. DOI: 10.13995/j.cnki.11-1802/ts.026561

Effects of yeast selenium and jujube powder on meat quality and oxidation characteristics of chicken during post-mortem aging

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(2): 52-58 https://doi.org/10.13995/j.cnki.11-1802/ts.026561

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Received	Revised	Published
2020-12-25	2021-02-04	2022-01-25
Issue Date
2022-02-28

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