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STUDY ON THE EVOLUTION OF MYOGLOBIN COMPOUNDS AFTER SLAUGHTER
The evolution of the molecular system involved in the color of the meat during the muscle rigor and agening wasanalyzed comparative in different kind of muscles from pork and beef meat collected from animals of different ages andspecies. This work hints to study the influence of some agents on pigme...
Gorde:
| Egile Nagusiak: | , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Valahia University Press
2010-01-01
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| Saila: | Annals : Food Science and Technology |
| Gaiak: | |
| Sarrera elektronikoa: | http://afst.valahia.ro/docs/issues/2010/issue%202/2010-2-1-5-Manea.pdf |
| Etiketak: |
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