Colour and oxidative stability of mince produced from fresh...

Meat Science 2017 / 04 Vol. 126

Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat

Chakanya, Chido, Arnaud, Elodie, Muchenje, Voster, Hoffman, Louwrens C.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
126
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.12.008
Date:
April, 2017
File:
PDF, 684 KB
english, 2017
Conversion to is in progress
Conversion to is failed