Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperatures
- 31 December 1993
- journal article
- Published by Elsevier in Meat Science
- Vol. 33 (2) , 245-252
- https://doi.org/10.1016/0309-1740(93)90062-m
Abstract
No abstract availableKeywords
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