Blue Discoloration of Meat and Meat Products

于63rd International Congress of Meat Science and Technology
著者：
L. Fasolato Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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N.A. Andreani Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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B. Cardazzo Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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S. Balzan Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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L. Carraro Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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F. Fontana Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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E. Novelli Department of Comparative Biomedicine and Food Science, University of Padova, Italy; enrico.novelli@unipd.it

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类型:
章节
Page Range:
216–217
DOI:
https://doi.org/10.3920/9789086868605_088

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