Investigation of the effects of commercial carcass...

Food Research International 2010 Vol. 43; Iss. 1

Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

P.I. Zakrys-Waliwander, M.G. O’Sullivan, P. Allen, E.E. O’Neill, J.P. Kerry
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Volume:
43
Year:
2010
Language:
english
DOI:
10.1016/j.foodres.2009.10.005
File:
PDF, 497 KB
english, 2010
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