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Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color,

Seung-Jae Lee1, Seung Yun Lee2, Gap-Don Kim3

  • 1Natural Product Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, Republic of Korea.

Journal of the Science of Food and Agriculture
|January 21, 2017
PubMed
Abstract

Keywords:
beef qualitymicroorganismsphysicochemical characteristicsself-carbon dioxide-generation material

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