Meat Color Retention, Effects of Package Type, Irradiation, and Treatment with Aureomycin of Redness of Vacuum-Packaged Beef Cuts

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1958-06, Vol.6 (6), p.468-471
Main Authors: Dean, R. W, Ball, C. O
Format: Article
Language:English
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf60088a009