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The Effects of Fat Content on the Shelf-Life of Vacuum-Pa... | ResearchHub
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The Effects of Fat Content on the Shelf-Life of Vacuum-Packed Red Meat
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Authors
Elerin Toomik
5 more
Elerin Toomik
•
Laura Rood
3 more
•
Chawalit Kocharunchitt
Published
November 18, 2024
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Journal
Foods
Topics
Chemistry
Animal Science And Zoology
Food Science
Nutrition And Dietetics
Shelf Life
Show all topics
DOI
10.3390/foods13223669
License
CC-BY
Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
Foods
Topics
Chemistry
Animal Science And Zoology
Food Science
Nutrition And Dietetics
Shelf Life
Show all topics
DOI
10.3390/foods13223669
License
CC-BY
