Suman, S P <br/><br/>
Chitosan inhibits premature browning in ground beef.  [electronic resource] 

 -  Meat science  Jul 2011 
 - 512-6 p.  digital 
<br/><br/> Publication Type: Comparative Study; Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2011.02.002  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--chemistry<br/>Carbon Monoxide--chemistry<br/>Cattle<br/>Chitosan--chemistry<br/>Food Packaging--methods<br/>Food Preservatives--chemistry<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Maillard Reaction<br/>Meat Products--analysis<br/>Oxidation-Reduction<br/>Oxygen--adverse effects<br/>Pigmentation<br/>Quality Control<br/>Refrigeration<br/>Surface Properties<br/>Time Factors<br/>Vacuum