ShareANOXIC STORAGE OF FRESH BEEF. 2. COLOUR STABILITY AND WEIGHT LOSS.
Author(s) : O'KEEFFE M., HOOD D.
Type of article: Article
Summary
THE EFFECTS OF THE RIPENING LEVEL OF MEAT, OF TEMPERATURE, HUMIDITY, STORAGE ATMOSPHERE AND THE PREPARATION PROCESS (CUTTING, PACKAGING) WERE INVESTIGATED. (See IIR Bull., Abstr. 82-0858)
Details
- Original title: ANOXIC STORAGE OF FRESH BEEF. 2. COLOUR STABILITY AND WEIGHT LOSS.
- Record ID : 1982-1982
- Languages: English
- Source: Meat Sci. - vol. 5 - n. 4
- Publication date: 1981
Links
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Indexing
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