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Modelling colour stability in meat

Jakobsen and G. Bertelsen, The Royal Veterinary and Agricnltnral University, Frederiksberg [Pg.233]

2 External factors affecting colour stability during packaging and storage [Pg.234]

See other pages where Modelling colour stability in meat is mentioned: [Pg.233] [Pg.235] [Pg.237] [Pg.239] [Pg.241] [Pg.243] [Pg.245] [Pg.247] [Pg.233] [Pg.235] [Pg.237] [Pg.239] [Pg.241] [Pg.243] [Pg.245] [Pg.247] [Pg.233] [Pg.236] [Pg.5] [Pg.235] [Pg.243] [Pg.244] [Pg.246]

See also in sourсe #XX -- [ Pg.47 , Pg.233 ]

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COLOUR STABILITY

Model stability

Stability colourants