Chemical and physical characteristics of meat | color and pi…

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2022
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  • DOI 10.1016/b978-0-323-85125-1.00023-5
  • OpenAlex ID W4285181573
  • Type Reference-entry
  • Language EN
  • Published 02 Jun 2022
  • Pages 394–404
  • Source Elsevier eBooks
  • Publisher Elsevier BV
  • Countries 1
  • Institutions 2
  • Added 14 Jul 2022
  • Updated 16 Oct 2026
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Chemical and physical characteristics of meat | color and pigment

Reference-entry 2022 EN

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1 Surendranath P. Suman Corresponding University of Kentucky (US)
2 Ranjith Ramanathan Corresponding Oklahoma State University (US)
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