Effect of residual oxygen and lighting mode on colour and lipid oxidation of turkey cooked-ham stored in MAP
E. Lemoine, E. Roussel, D. Riff, P. Gatellier and M. Renerre
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of residual oxygen and lighting mode on colour and lipid oxidation of turkey cooked-ham stored in MAP
E. Lemoine, E. Roussel, D. Riff, P. Gatellier and M. Renerre