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CIELAB color paths during meat shelf life
(Elsevier, 2019)
info:eu-repo/semantics/article,
Meat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has been theoretically modeled using the Kubelka-Munk theory and a set of measured reference reflectance spectra of deoxymyoglobin, ...