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Science and Technology of Food Industry > 2009 > (05): 82-84.

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[1]	FANG Fang, WANG Yan, WANG Dong-hui, WANG Feng-zhong. Research progress on influence factors of soybean germination[J]. Science and Technology of Food Industry, 2018, 39(4): 306-311.
[2]	ZHANG Yu-bin, ZHANG Ju-hui, YU Qun-li, HAN Ling. Effect of lactic acid salts on minced yak meat colour stability and metmyoglobin- reducing activity[J]. Science and Technology of Food Industry, 2016, (09): 281-286. DOI: 10.13386/j.issn1002-0306.2016.09.046
[3]	Effect of Succinate addition on color and metmyoglobin percentage of ground beef[J]. Science and Technology of Food Industry, 2013, (15): 270-272. DOI: 10.13386/j.issn1002-0306.2013.15.058
[4]	Effect of postmortem time on metmyoglobin reducing activity and oxygen consumption of different bovine muscles[J]. Science and Technology of Food Industry, 2012, (16): 342-346. DOI: 10.13386/j.issn1002-0306.2012.16.056