Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork.
De Santos, F
Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork. [electronic resource] - Meat science Dec 2007 - 520-8 p. digital
Publication Type: Journal Article
0309-1740
10.1016/j.meatsci.2007.04.031 doi
Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork. [electronic resource] - Meat science Dec 2007 - 520-8 p. digital
Publication Type: Journal Article
0309-1740
10.1016/j.meatsci.2007.04.031 doi