Results 291 to 295 of about 1,389,522 (295)
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Color Characteristics of Meat and Poultry Processing

2008
Juana Fern√°ndez-L√≥pez   +1 more
openaire   +1 more source

COLORING COMPOSITION FOR A MEAT ANALOGUE, A MEAT ANALOGUE INCLUDING THE COLORING COMPOSITION, AND PROCESS FOR TRANSFORMING THE COLOR OF A MEAT ANALOGUE

BOUKOBZA-RAVEY FABIENNE   +3 more
openaire   +1 more source

Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration

Food Chemistry
Chunbao Li
exaly  

Early Diagnosis of the Meat Color of Veal

Journal of Animal Science, 1970
openaire   +1 more source

[On the color of meat and its determination].

Archiv fur experimentelle Veterinarmedizin, 1969
openaire   +1 more source
2. zero hunger
color
myoglobin
meat quality
meat
animals
dairy processing
methods
lipid oxidation
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