Effect of dried mao pomace (DMP) and lactic acid bacteria (LAB) on meat lipid oxidation and meat quality in goats with post-mortem aging time

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Bibliographic Details
Published inInternational food research journal Vol. 23; no. 6; p. 2623
Main Authors Bureenok, S, Saenmahayak, B, Vasupen, K, Yuangklang, C
Format Journal Article
LanguageEnglish
Published Selangor Universiti Putra Malaysia, Faculty of Food Science & Technology 01.12.2016
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ISSN:1985-4668
2231-7546