Colour of normal and high pH beef heated to different temperatures as related to oxygenation

Meat Science

Volumn 54, Issue 4, 2000, Pages 391-398

  Gasperlin L ^a   Zlender B ^a   Abram, V ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0042351117     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00115-1     Document Type: Article

References (29)

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