Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slices

Authors

Keywords

Journal

Volume 90, Issue 1, Pages 252-258

Publisher

Elsevier BV

Online

2011-07-24

DOI

10.1016/j.meatsci.2011.07.010

Discuss science. Find collaborators. Network.

Join a conversation

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started