☆
4.6
Article
Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package
JOURNAL OF FOOD SCIENCE (2012)
Rate this paper
The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started