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1 Ergebnisse
1
Influence of oxygen concentration on the fresh and internal..:
Yang, Xiaoyin
;
Zhang, Yi
;
Luo, Xin
...
Meat Science. 188 (2022) - p. 108773 , 2022
Link:
https://doi.org/10.1016/j.meatsci.2022.108773
RT Journal T1
Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2022.108773&Exemplar=1&LAN=DE A1 Yang, Xiaoyin A1 Zhang, Yi A1 Luo, Xin A1 Zhang, Yimin A1 Zhu, Lixian A1 Xu, Baochen A1 Hopkins, David L. A1 Liang, Rongrong PB Elsevier BV YR 2022 SN 0309-1740 JF Meat Science VO 188 SP 108773 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2022.108773 DO https://doi.org/10.1016/j.meatsci.2022.108773 SF ELIB - SuUB Bremen
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