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Green Processing Technology of Meat and Meat Products

Detalles Bibliográficos
Autores principales: Zhou, Changyu, Cao, Jinxuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297437/
https://www.ncbi.nlm.nih.gov/pubmed/37372567
http://dx.doi.org/10.3390/foods12122356
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author Zhou, Changyu
Cao, Jinxuan
author_facet Zhou, Changyu
Cao, Jinxuan
author_sort Zhou, Changyu
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spelling pubmed-102974372023-06-28 Green Processing Technology of Meat and Meat Products Zhou, Changyu Cao, Jinxuan Foods Editorial MDPI 2023-06-13 /pmc/articles/PMC10297437/ /pubmed/37372567 http://dx.doi.org/10.3390/foods12122356 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Editorial
Zhou, Changyu
Cao, Jinxuan
Green Processing Technology of Meat and Meat Products
title Green Processing Technology of Meat and Meat Products
title_full Green Processing Technology of Meat and Meat Products
title_fullStr Green Processing Technology of Meat and Meat Products
title_full_unstemmed Green Processing Technology of Meat and Meat Products
title_short Green Processing Technology of Meat and Meat Products
title_sort green processing technology of meat and meat products
topic Editorial
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297437/
https://www.ncbi.nlm.nih.gov/pubmed/37372567
http://dx.doi.org/10.3390/foods12122356
work_keys_str_mv AT zhouchangyu greenprocessingtechnologyofmeatandmeatproducts
AT caojinxuan greenprocessingtechnologyofmeatandmeatproducts