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Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

Xin Li, Gunilla Lindahl, Galia Zamaratskaia, Kerstin Lundström

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Key concepts: Modified atmosphere, Vacuum packing, Oxygen, Chemistry, Food science, Food packaging, Atmosphere (unit), Shelf life

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Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging — Research Paper | ScholarLens