THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW

Journal of Muscle Foods

Volumn 1, Issue 3, 1990, Pages 217-243

  FAUSTMAN, C ^a   CASSENS, R G ^b  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84930481689     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1990.tb00366.x     Document Type: Article

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