Myoglobin content and oxidative status to understand meat products’ color: Phenomenological based model
| Autor: | Andrea Pujol, Juan Camilo Ospina-E, Hernan Alvarez, Diego A. Muñoz |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Journal of Food Engineering. 348:111439 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2023.111439 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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