Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat
Keywords: ذخیره سازی گوشت; ZnPP; zinc protoporphyrin IX; FePP; iron protoporphyrin IX; PP; protoporphyrin IX; HPLC; high-performance liquid chromatography; MALDI-TOF-MS; matrix-assisted laser desorption/ionization time of flight mass spectrometry; ICP-OES; inductively coupled plasm