The Biochemical Basis for Discoloration in Fresh Meat: a Review
Year: 1990
Type: article
Source: Journal of Muscle Foods
Authors: C. FAUSTMAN, R.G. CASSENS
Institutions: University of Connecticut, University of Wisconsin–Madison
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2033326708