CIELAB color paths during meat shelf life.
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DOI: 10.1016/j.meatsci.2019.107889
Abstract: Abstract 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, oxymyoglobin… read more here.
Keywords: color paths; meat; color; cielab color ... See more keywords