Wikidata

(Q82385978)

English

Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperatures

scientific article published on 01 January 1993

In more languages

Statements

title
Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperatures (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22060101
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060101%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020

Identifiers

 
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