How much carbon monoxide is necessary for colour stabilisation and shelf-life extension of beef packaged in modified atmosphere
M. Luño, P. Roncales and J.A. Beltrán
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
How much carbon monoxide is necessary for colour stabilisation and shelf-life extension of beef packaged in modified atmosphere
M. Luño, P. Roncales and J.A. Beltrán