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Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms
by
Wakamatsu, Jun-ichi
,
Kawazoe
,
Hotaka
,
Ohya, Momo
,
Hayakawa, Toru
,
Kumura, Haruto
Published in
Meat science
(01.03.2020)
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HEATED MEAT PRODUCT
by
KAWAZOE HOTAKA
,
TAKIZAWA KATSUNORI
,
HARAUCHI MITSURU
,
OKADA KUNIO
Year of Publication
30.11.2017
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SEASONING LIQUID FOR MEAT PRODUCT
by
KAWAZOE HOTAKA
,
TAKIZAWA KATSUNORI
,
HARAUCHI MITSURU
,
OKADA KUNIO
Year of Publication
19.10.2017
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