Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage.
Asian-Australas J Anim Sci
; 27(9): 1336-44, 2014 Sep.
Article
en En
| MEDLINE
| ID: mdl-25178378
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Idioma:
En
Revista:
Asian-Australas J Anim Sci
Año:
2014
Tipo del documento:
Article