INFLUENCE OF MARBLING, FATTY ACID PROFILES, DISPLAY TEMPERATURE AND TIME UPON THE SHELF LIFE OF BEEF RIB STEAKS
- 1 November 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (6) , 1132-1135
- https://doi.org/10.1111/j.1365-2621.1974.tb07335.x
Abstract
No abstract availableKeywords
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- Final Report of the OSA Subcommittee on the Spacing of the Munsell Colors*Journal of the Optical Society of America, 1943