Fresh Meat Color

Govindarajan, S. (1973) Fresh Meat Color. Critical Reviews in Food Science and Nutrition, 4 (1). pp. 117-140.

PDF
crc_food_sci_&_nutrition__4(1)_117-.pdf
Restricted to Registered users only
Download (1MB)

Item Type:	Article
Uncontrolled Keywords:	fresh meats; color; Myoglobin
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Sep 2010 11:08
Last Modified:	13 Sep 2010 11:08
URI:	http://ir.cftri.res.in/id/eprint/9654

View Item