The effects of residual oxygen concentration and temperature on the degradation of the colour of beef packaged under oxygen-depleted atmospheres
- 1 January 1995
- journal article
- Published by Elsevier in Meat Science
- Vol. 39 (3) , 387-394
- https://doi.org/10.1016/0309-1740(94)00013-w
Abstract
No abstract availableKeywords
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