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Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

✍ Scribed by F. De Santos; M. Rojas; G. Lockhorn; M.S. Brewer

Book ID: 116737134
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 205 KB
Volume: 77
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2007.04.031

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