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Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

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Bibliographische Detailangaben
1. Verfasser:	Anna SAKOWSKA
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Schlagworte:	Agrociencias Beef color carbon monoxide vacuum packaging consumer evaluation
Online-Zugang:	Acceder al recurso
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