Gašperlin, L <br/><br/>
Colour of normal and high pH beef heated to different temperatures as related to oxygenation.  [electronic resource] 

 -  Meat science  Apr 2000 
 - 391-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(99)00115-1  doi