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Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration
Anna Cecilia Venturini, Carmen J. Contreras-Castillo, José de Assis Fonseca Faria, Cláudio Rosa Gallo, Tâmara Zago Silva, Ligianne Din ShirahigueVolume:
23
Année:
2010
Langue:
english
Pages:
12
DOI:
10.1002/pts.902
Fichier:
PDF, 139 KB
english, 2010