COLOR STABILITY OF MINCED BEEF - ULTRAVIOLET BARRIER IN PACKAGING MATERIAL REDUCES LIGHT-INDUCED DISCOLORATION OF FROZEN PRODUCTS DURING DISPLAY

被引：17
作者：
ANDERSEN, HJ
BERTELSEN, G
SKIBSTED, LH
机构：
[1] ROYAL VET & AGR UNIV,DEPT CHEM,THORVALDSENSVEJ 40,DK-1871 FREDERIKSBERG C,DENMARK
[2] ROYAL VET & AGR UNIV,DEPT FOOD PRESERVAT,DK-2000 FREDERIKSBERG,DENMARK
来源：
MEAT SCIENCE | 1989年 / 25卷 / 02期
关键词：
D O I：
10.1016/0309-1740(89)90030-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：155 / 159
页数：5
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