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Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition
Marianne Jakobsen, Grete BertelsenVolume:
54
Year:
2000
Language:
english
DOI:
10.1016/s0309-1740(99)00069-8
File:
PDF, 223 KB
english, 2000