Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes-Reference-Cited by-同舟云学术

Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes

Published:2010-11 Issue:3 Volume:86 Page:665-673
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Filgueras R.S.,Gatellier P.,Aubry L.,Thomas A.,Bauchart D.,Durand D.,Zambiazi R.C.,Santé-Lhoutellier V.

Publisher

Elsevier BV

Subject

Food Science

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4. Post mortem changes in muscle;Bendall,1973

5. Consumption of oxygen by the muscles of beef animals and related species;Bendall;Journal of the Science of Food and Agriculture,1972

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