Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

✍ Scribed by M.J. Beriain; M.V. Goñi; G. Indurain; M.V. Sarriés; K. Insausti

• Book ID: 116737548
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 202 KB
• Volume: 81
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.09.009