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      Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern

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      Journal: Trends in Food Science & Technology
      Publisher: Elsevier BV

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                Journal
                Title: Trends in Food Science & Technology
                Abbreviated Title: Trends in Food Science & Technology
                Publisher: Elsevier BV
                ISSN (Print): 09242244
                Publication date Created: April 2022
                Publication date (Print): April 2022
                Volume: 122
                Pages: 140-156
                Article
                DOI: 10.1016/j.tifs.2022.02.024
                SO-VID: 06c1fa6e-bee0-4c39-8999-4c51dac5ffff
                Copyright © © 2022
                License:

                https://www.elsevier.com/tdm/userlicense/1.0/

                https://doi.org/10.15223/policy-017

                https://doi.org/10.15223/policy-037

                https://doi.org/10.15223/policy-012

                https://doi.org/10.15223/policy-029

                https://doi.org/10.15223/policy-004

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