Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
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Carlos Sañudo | Ana Escudero | J. Beltrán | M. Campo | C. Sañudo | A. Escudero | J. Olleta | José Antonio Beltrán | Virginia Celia Resconi | José Luis Olleta | María del Mar Campo | V. Resconi
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