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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/10249
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dc.contributor.authorLee, D.-
dc.contributor.authorKim, H. J.-
dc.contributor.authorLee, S.-
dc.contributor.authorSethukali, A.-
dc.contributor.authorChoi, M.-
dc.contributor.authorIsmail, A.-
dc.contributor.authorJo, C.-
dc.date.accessioned2024-03-21T04:13:28Z-
dc.date.available2024-03-21T04:13:28Z-
dc.date.issued2023-
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/10249-
dc.language.isoenen_US
dc.publisherMeat Science and Technology (ICoMST), Padova, Italy.en_US
dc.titleCombination of vacuum-skin packaging and oxygen absorber for the enhancement of color stability in wet-aged beef.en_US
dc.typeJournal full texten_US
Appears in Collections:Animal Science

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