含迷迭香的蛋白基薄膜对高氧气调包装生鲜猪肉的护色及抗氧化作用

李大虎，应丽莎，程玉娇，张敏*

Effect of Protein-Based Film Containing Rosemary on Color and Oxidative Stability of Fresh Pork in High-Oxygen Modified Atmosphere

LI Da-hu, YING Li-sha, CHENG Yu-jiao, ZHANG Min*

食品科学 . 2014, (24): 321 -326 . DOI: 10.7506/spkx1002-6630-201424062