{"_id":"Lw3uKPDzd443EcnAy","bibbaseid":"anonymous-colorchangesinthesurfaceoffreshcutmeatafractalkineticapplication-2013","downloads":0,"creationDate":"2016-08-09T13:26:14.822Z","title":"Color Changes In The Surface Of Fresh Cut Meat: A Fractal Kinetic Application","author_short":null,"year":2013,"bibtype":"article","biburl":"https://dl.dropboxusercontent.com/u/1791703/ingenieria_uc.bib","bibdata":{"bibtype":"article","type":"article","title":"Color Changes In The Surface Of Fresh Cut Meat: A Fractal Kinetic Application","note":"Parada J. and Aguilera J.M.","journal":"Food Research International","volume":"54","number":"2","doi":"10.1016/j.foodres.2013.10.006","year":"2013","bibtex":"@article{Paper_000359,\ntitle = {Color Changes In The Surface Of Fresh Cut Meat: A Fractal Kinetic Application},\nnote = {Parada J. and Aguilera J.M.},\njournal = {Food Research International},\nvolume = {54},\nnumber = {2},\ndoi = {10.1016/j.foodres.2013.10.006},\nyear = {2013}}\n\n\n","key":"Paper_000359","id":"Paper_000359","bibbaseid":"anonymous-colorchangesinthesurfaceoffreshcutmeatafractalkineticapplication-2013","urls":{},"downloads":0},"search_terms":["color","changes","surface","fresh","cut","meat","fractal","kinetic","application"],"keywords":[],"authorIDs":[],"dataSources":["wQgcKy7kPdfRorsQt"]}