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[The effect of light on colour and colour stability of ground beef [frozen minced beef, lighting source]]

1985

Bertelsen, G.

AGROVOC Keywords
beef carne de res color colour conditionnement couleur food technology keeping quality light luz methode methods packaging technologie alimentaire temperatura temperature viande de boeuf
Bibliographic information
Publisher
KVL
Pagination
150 p.
Other Subjects
Tecnologia de los alimentos; Metodos; Lumiere; Mioglobina/ almacenamiento; Aptitude a la conservation; Aptitud para la conservacion; Empaque; Myoglobine/ stockage; Myoglobin / storage
Language
Danish
Note
29 ill., 17 tables; 130 ref. Summaries (Da, En) *DK
Type
Thesis; Bibliography; Summary; Non-Conventional
Corporate Author
Kongelige Veterinaer- og Landbohoejskole, Copenhagen (Denmark)
1987-08-15
AGRIS AP
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