Stabilization of minced meat colour by carbon monoxide

Czech Journal of Food Sciences

Volumn 26, Issue 5, 2008, Pages 333-338

  Pipek, Petr ^a   Staruch, Ladislav ^b   Izumimoto, Masatoshi ^c  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^c OKAYAMA UNIVERSITY   (Japan)

Author keywords

Carbon monoxide; Colour; Minced meat; Packaging

Indexed keywords

EID: 55949093408     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/1130-cjfs     Document Type: Article

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