DETERMINATION OF FRESH MEAT COLOR BY OBJECTIVE METHODS
- 1 May 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (3), 707-710
- https://doi.org/10.1111/j.1365-2621.1977.tb12584.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- CHANGES IN TENDERNESS OF BEEF LONGISSIMUS DORSI AS RELATED TO MUSCLE COLOR AND pHJournal of Food Science, 1974
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- The Chemistry of Color Stability in Meat – A ReviewCanadian Institute of Food Technology Journal, 1970
- Subjective evaluation of the colour of pig muscle: I.—Accuracy of subjective measurements of colourJournal of the Science of Food and Agriculture, 1969
- Effect of optical systems and sample preparation on the visible reflection spectra of pork muscleJournal of the Science of Food and Agriculture, 1967
- Measurement of Discoloration in Fresh BeefaJournal of Food Science, 1964