Microbial and Oxidative Changes in Low‐Fat Ground Beef During Simulated Retail Distribution

Publisher Website

1 November 1992

journal article
Published by Wiley in Journal of Food Science

Vol. 57 (6) , 1269
https://doi.org/10.1111/j.1365-2621.1992.tb06835.x

Abstract

No abstract available

Keywords

This publication has 1 reference indexed in Scilit:

Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef
Meat Science, 1979