Development and optimisation of chemometric techniques for the evaluation of meat freshness
Muscle foods such as meat, fish and poultry are an integral part of human diet. Over time, such food succumbs to spoilage, resulting from various intrinsic and extrinsic factors, the most significant of which is microbial activity. Spoilage changes the organoleptic properties of meat, rendering it u...
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Cranfield University
2013
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.585428 |