Work

Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef

Year: 2013

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.12404

Authors: Agnieszka Owczarek‐Fendor, An Vermeulen, Ilse Van Bree, Markus Eriksson, Stefaan Lescouhier, Stefaan De Smet, Bruno De Meulenaer, Frank Devlieghere

Institution: Ghent University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2088178486

FWCI: 2.525

Cites: 22

Cited by: 10

Related to: 10