Open Access71 Impact of myoglobin oxygenation state at freezing on color stability of frozen and thawed beef
Author(s) -
M. Henriott,
Felipe Ribeiro,
K. Hart,
Nicolas J Herrera,
N. Bland,
Chris R. Calkins
Publication year - 2019
Publication title -
journal of animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 156
eISSN - 1525-3015
pISSN - 0021-8812
DOI - 10.1093/jas/skz122.079
Subject(s) - myoglobin , metmyoglobin , chemistry , oxygenation , food science , biochemistry , medicine
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