Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

✍ Scribed by Vitale, M.; Pérez-Juan, M.; Lloret, E.; Arnau, J.; Realini, C.E.

• Book ID: 122282289
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 239 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.07.027