Authors: FERREIRA VLP FERNANDES SV YOTSUYANAGI K

Citation: Vlp. Ferreira et al., THE COLOR OF CHIKEN AND PORK MEAT LOAF WITH ADDED CURED BOVINE BLOOD AS EVALUATED BY THE RAB, HUNTER LAB, L-ASTERISK A-ASTERISK B-ASTERISK AND XYZ-CIE SYSTEMS, Revista espanola de ciencia y tecnologia de alimentos, 34(3), 1994, pp. 311-322