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
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference13 articles.
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2. Principles of Meat Science;Forrest,1975
3. Chemistry of Meat Pigments
4. Proc. 25th Meat Industry Research Conf.;Gill,1988
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