Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days. (Q42724310)
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scientific article published on 4 July 2008
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days. |
scientific article published on 4 July 2008 |
Statements
Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days (English)
R A Mancini
M K R Konda