Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images

✍ Scribed by A. Veberg; O. Sørheim; J. Moan; V. Iani; P. Juzenas; A.N. Nilsen; J.P. Wold

• Book ID: 116736786
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 540 KB
• Volume: 73
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.02.001