Influence of Carbon Monoxide/High Carbon Dioxide Atmosphere Packaging on Turkey Meat Shelf Life and the Subsequent Development of a Pink Colour After Cooking

AuthID
 P-016-WFG
3
Author(s)
Tipo de Documento
Book Chapter
Year published
2023
Publicado
in 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
Páginas: 387-388 (1)
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-85201253504
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