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Fresh Meat Color

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

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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.com/id/eprint/9654

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