The pH and display life of chilled lamb after prolonged storage under vacuum or under CO2
- 1 October 1987
- journal article
- Published by Taylor & Francis in New Zealand Journal of Agricultural Research
- Vol. 30 (4) , 449-452
- https://doi.org/10.1080/00288233.1987.10417956
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stabilityMeat Science, 1982
- Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheresMeat Science, 1980
- Factors affecting the rate of metmyoglobin accumulation in pre-packaged beefMeat Science, 1980
- Recovery of inter-block information when block sizes are unequalBiometrika, 1971