Colour changes and consumer acceptability of bulk packaged pork retail cuts stored under O2, CO2 and N2
- 31 December 2004
- journal article
- Published by Elsevier in Meat Science
- Vol. 68 (4), 641-647
- https://doi.org/10.1016/j.meatsci.2004.05.017
Abstract
No abstract availableKeywords
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