Cite
HARVARD Citation
Yang, X. et al. (2016). Shelf‐Life Extension of Chill‐Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2. Journal of food science. 81 (7), pp. C1692-C1698. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Yang, X. et al. (2016). Shelf‐Life Extension of Chill‐Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2. Journal of food science. 81 (7), pp. C1692-C1698. [Online].