The effects of processing and packaging parameters on the occurrence of sulphide black in canned meat
- 30 December 2013
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 49 (7), 1635-1643
- https://doi.org/10.1111/ijfs.12466
Abstract
No abstract availableKeywords
Funding Information
- São Paulo Research Foundation
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