Figure 3. Changes in sensory properties of beef samples stored at 4C

From

Application of Coating Chitosan Film-forming Solution Combined β-CD-Citral Inclusion Complex on Beef Fillet

HAIJUN CHEN, JIAWEI SHU, PENG LI, BIWEN CHEN, NA LI, LI LI

Journal of Food and Nutrition Research. 2014, 2(10), 692-697 doi:10.12691/jfnr-2-10-7