Objective measurement of veal color for classification purposes
- 6 July 1999
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 53 (3), 203-209
- https://doi.org/10.1016/s0309-1740(99)00056-x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956