Font Size:
a
A
A
Keyword [Beef Color Stability]
Result: 1 - 4 | Page: 1 of 1
1.
Role Of Lactate Dehydrogenase In Metmyoglobin Reduction And Color Stability Of Chilled Beef Longissimus Dorsi
2.
Unraveling Mitochondrial Proteome Changes Of Chinese Luxi Yellow Cattle Beef And Its Relationship To Meat Discoloration During Post-mortem Storage Analyzed
3.
Effect Of Calcium Lactate With Different Packaging Systems On Stability Of Cool Beef During Storage
4.
Simulated distribution temperatures can alter fresh beef color stability
<<First
<Prev Next>
Last>>
Jump to
