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COLOUR STABILITY OF FOUR BOVINE MUSCLES PACKAGED UNDER OXYGEN-DEPLETED ATMOSPHERE AND LOW CARBON MON
[会议论文] 作者：Contreras-Castillo,.J.C,Venturini A.C,Faria J.A.F,Gallo R.C,Silva T.Z,Shirahigue L.D,
来源：第十四届世界食品科技大会 年份：2008
The intermuseular variability is the most important single factor in the meat color stability.Muscle tissues poor in enzymes or cofactors necessary for the reduction of the oxidized form are tmable to...
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