Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing

Author： Carlez A.   Veciana-Nogues T.   Cheftel J.C.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.28, Iss.5, 1995-05, pp. : 528-538

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