articleTop 10% cited
Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing
LWT · 1995 · Vol. 28(5) · pp. 528–538
Anne Carlez✉(Université de Montpellier)Teresa Veciana-Nogues(Université de Montpellier)Jean-Claude Cheftel(Université de Montpellier)
Meat and Animal Product QualityMicrobial Inactivation MethodsFood Safety and HygieneMetmyoglobinMyoglobinChemistryFood scienceAscorbic acidFerricPascalizationHemeDenaturation (fissile materials)Biochemistry
Citations
320
FWCI
4.47
field-weighted impact
References
0
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Citations per year
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