Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
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3. Blakistone, B. A. (1998). Meats and poultry. In B.A. Blakistone, Principles and applications of modified atmosphere packaging of foods (2nd. ed., pp. 240–290). London: Blackie Academic & Professional (Chapter 10).
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