Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs
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- 1 October 2001
- journal article
- Published by Elsevier in Meat Science
- Vol. 59 (2), 141-151
- https://doi.org/10.1016/s0309-1740(01)00064-x
Abstract
No abstract availableKeywords
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