Effect of Oxygen Transmission Rate of Packaging Films on Color Stability of Vacuum Packaged Chicken Bologna
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/65/6/1124/4336238/poultrysci65-1124.pdf
Reference16 articles.
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3. Measurement of color stability of cooked cured meats to light and air;Barton;1. Development of method. J. Sci. Food Agric.,1967
4. Spectrophotometric determination of color change in cured meat;Erdman;J. Agric. Food Chem.,1957
5. The chemistry of meat pigments;Fox;J. Agric. Food Chem.,1966
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