Improvement of shelf-life and wholesomeness of ground beef by irradiation—2. Chemical analysis and sensory evaluation
- 31 December 1994
- journal article
- Published by Elsevier in Meat Science
- Vol. 36 (3) , 371-380
- https://doi.org/10.1016/0309-1740(94)90133-3
Abstract
No abstract availableKeywords
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