The effect of carbon monoxide pretreatment exposure time on...

Meat Science 2017 / 07 Vol. 129

The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks

Van Rooyen, Lauren Anne, Allen, Paul, Crawley, Sarah M., O'Connor, David I.
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Volume:
129
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2017.02.017
Date:
July, 2017
File:
PDF, 346 KB
english, 2017
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