Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat

Title
Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat
Authors
Keywords
Ostrich meat, Lactic acid, pH, Malondialdehyde, Microbial analysis, Sensory analysis
Journal
MEAT SCIENCE
Volume 101, Issue -, Pages 42-47
Publisher
Elsevier BV
Online
2014-11-17
DOI
10.1016/j.meatsci.2014.11.003

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