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Impact of myoglobin oxygenation level on color stability of frozen beef steaks
The emerging market of frozen meat emphasizes the need to better understand beef surface discoloration and the ideal parameters of freezing beef to retain an acceptable color. The objectives of this study were to determine the impacts of myoglobin oxygenation level prior to freezing and frozen stora...
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| Publicado no: | J Anim Sci |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7455297/ https://ncbi.nlm.nih.gov/pubmed/32516410 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skaa193 |
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