Combination of vacuum-skin packaging and oxygen absorber for the enhancement of color stability in wet-aged beef.

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dc.contributor.authorLee, D.
dc.contributor.authorKim, H.J.
dc.contributor.authorLee, S.
dc.contributor.authorSethukali, A.
dc.contributor.authorChoi, M.
dc.contributor.authorIsmail, A.
dc.contributor.authorJo, C.
dc.date.accessioned2024-03-21T04:13:28Z
dc.date.available2024-03-21T04:13:28Z
dc.date.issued2023
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/10249
dc.language.isoenen_US
dc.publisherMeat Science and Technology (ICoMST), Padova, Italy.en_US
dc.titleCombination of vacuum-skin packaging and oxygen absorber for the enhancement of color stability in wet-aged beef.en_US
dc.typeJournal full texten_US

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