Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 22 (4) , 267-282
- https://doi.org/10.1016/0309-1740(88)90066-6
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
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