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Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef

✍ Scribed by C. FAUSTMAN; R.G. CASSENS

Book ID: 108816534
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 291 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb03915.x

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