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Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing
Anne Carlez, Teresa Veciana-Nogues, Jean-Claude CheftelVolume:
28
Year:
1995
Language:
english
Pages:
539
DOI:
10.1006/fstl.1995.0088
File:
PDF, 212 KB
english, 1995