Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits
Author:
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science
Link
http://www.mdpi.com/2304-8158/7/2/12/pdf
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4. Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere – Effect on shear force, calpain activity, desmin degradation and protein oxidation
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