Theoretical basics and technological characteristics of pork with typical syndromes
In the practice of meat processing, pork is often characterized by such syndromes as PSE (pale, soft, exudative), DFD (dark, firm, dry) and RSE (reddish-pink, soft, exudative). They worsen the perception of meats and have a negative impact on their technological properties in the production of meat...
שמור ב:
| Principais autores: | , |
|---|---|
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Technical University of Moldova
2022-12-01
|
| סדרה: | Agricultural Science |
| נושאים: | |
| גישה מקוונת: | https://press.utm.md/index.php/as/article/view/9/8 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|