Colour stability and lipid oxidation of fresh beef: development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | Meat Science |
Vol/bind | 54 |
Sider (fra-til) | 49-57 |
Antal sider | 9 |
ISSN | 0309-1740 |
Status | Udgivet - 2000 |
ID: 7759753