Factors involved in the discoloration of beef meat

Autor:	M. Renerre
Rok vydání:	2007
Předmět:	chemistry.chemical_compound Myoglobin chemistry Biochemistry Oxygen pressure Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 25:613-630
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1990.tb01123.x
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9443203848543e0068bb5a8bb638cc73 https://doi.org/10.1111/j.1365-2621.1990.tb01123.x Zobrazit plný text záznamu Plný text