Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slices

Julia Durek(Leibniz Institute for Agricultural Engineering and Bioeconomy), Oliver Schlüter(Leibniz Institute for Agricultural Engineering and Bioeconomy), Fredi Schwägele(Max Rubner Institut), Dietrich Knorr(Technische Universität Berlin), J.S. Bolling(Leibniz Institute for Agricultural Engineering and Bioeconomy)
Meat Science
July 23, 2011
10.1016/j.meatsci.2011.07.010
Cited by 32

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