[Elsevier] Myoglobin content and oxidative status to understand meat products’ color: Phenomenological based model

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journal：Journal of Food Engineering

Authors：Andrea Pujol; Juan Camilo Ospina-E; Hernan Alvarez; Diego A. Muoz

Published date：2023-7-

DOI：10.1016/j.jfoodeng.2023.111439

PDF link：https://www.sciencedirect.com/sc ... 260877423000377/pdf

Article link：https://doi.org/10.1016/j.jfoodeng.2023.111439

Article Source：Elsevier BV。

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[Elsevier] Myoglobin content and oxidative status to understand meat products’ color: Phenomenological based model Copy