Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes

Published 2010 View Full Article

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Title
Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 86, Issue 3, Pages 665-673
Publisher
Elsevier BV
Online
2010-06-12
DOI
10.1016/j.meatsci.2010.06.003

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