reference/16959466

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/16959466

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bibliographicCitation	Yang X, Wang J, Holman BWB, Liang R, Chen X, Luo X, Zhu L, Hopkins DL, Zhang Y. Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values. Meat Sci. 2021 Apr;174():108416. doi: 10.1016/j.meatsci.2020.108416. PMID: 33388717.
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date	202104
identifier	https://pubmed.ncbi.nlm.nih.gov/33388717 https://doi.org/10.1016/j.meatsci.2020.108416
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values
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