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Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the

M Jakobsen1, G Bertelsen

  • 1Department of Dairy and Food Science, Food Chemistry, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.

Meat Science
|November 9, 2011
PubMed

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