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Combination of vacuum-skin packaging and oxygen absorber for the enhancement of color stability in wet-aged beef.
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| dc.contributor.author | Lee, D. | |
| dc.contributor.author | Kim, H. J. | |
| dc.contributor.author | Lee, S. | |
| dc.contributor.author | Sethukali, A. | |
| dc.contributor.author | Choi, M. | |
| dc.contributor.author | Ismail, A. | |
| dc.contributor.author | Jo, C. | |
| dc.date.accessioned | 2024-03-21T04:13:28Z | |
| dc.date.available | 2024-03-21T04:13:28Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/10249 | |
| dc.language.iso | en | en_US |
| dc.publisher | Meat Science and Technology (ICoMST), Padova, Italy. | en_US |
| dc.title | Combination of vacuum-skin packaging and oxygen absorber for the enhancement of color stability in wet-aged beef. | en_US |
| dc.type | Journal full text | en_US |
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Animal Science [63]