Effects of iron content and lipid oxidation on colour of the knuckle in beef
M. Mar Campo, D. R. Magalhaes, M. Barahona, J. L. Olleta, V. C. Resconi and C. Sañudo
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effects of iron content and lipid oxidation on colour of the knuckle in beef
M. Mar Campo, D. R. Magalhaes, M. Barahona, J. L. Olleta, V. C. Resconi and C. Sañudo