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Variations in meatcolour due to factorsother than myoglobinchemistry; asynthesis of recentfindings (invitedreview) Peter P. PurslowRobyn D. WarnerFrank M. Clarke2019 год

Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)

Страница публикацииПубликация в OpenAlex
Год издания: 2019
Авторы: Peter P. Purslow, Robyn D. Warner, Frank M. Clarke, Joanne Hughes
Издательство: Elsevier BV
Источник: Meat Science
Ключевые слова: Meat and Animal Product Quality, Muscle metabolism and nutrition, Bee Products Chemical Analysis
Другие ссылки: Meat Science (HTML)
PubMed (HTML)