Current research in meat color
- Author
- MANCINI, R. A1 ; HUNT, M. C1
[1] Department of Animal Sciences and Industry, Kansas State University. 224 Weher Hall, Manhattan, KS 66506-0201, United States - Conference title
- 51st International COngress of Meat Science and Technology (51st ICoMST), 7-12 August 2005, Baltimore, MD, USA
- Conference name
- ICoMST 51: International Congress of Meat Science and Technology (51 ; Baltimore, MD 2005-08-07)
- Author (monograph)
- HUNT, Melvin C (Editor)1
[1] Kansas State University, Department of Animal Sciences and Industry, 224 Weber Hall, Manhattan, KS 66506-0201, United States - Source
Meat science. 2005, Vol 71, Num 1, pp 100-121, 22 p ; ref : 3 p.3/4
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Author keyword
- Antimicrobials Color stability: Myoglobin Color Hemoglobin MAP: Bone marrow Quantitative loci
- Keyword (fr)
- Antimicrobien Couleur Myoglobine Produit carné Qualité Recherche Stabilité Viande
- Keyword (en)
- Antimicrobial agent Color Myoglobin Meat product Quality Research Stability Meat
- Keyword (es)
- Antimicrobiano Color Mioglobina Producto de carne Calidad Investigación Estabilidad Carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16995463
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2005.03.003 
https://dx.doi.org/10.1016/j.meatsci.2005.03.003
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