Color evaluation of carbon monoxide treated porcine blood-Reference-Cited by-同舟云学术

Color evaluation of carbon monoxide treated porcine blood

Published:2004-12 Issue:4 Volume:68 Page:507-513
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fontes P.R,Gomide L.A.M,Ramos E.M,Stringheta P.C,Parreiras J.F.M

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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5. Sensory qualities of meat;Cross,1986

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