Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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2. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins;Choe;Meat Science,2016
3. Long-term red meat preservation using chilled and frozen storage combinations: A review;Coombs;Meat Science,2017
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