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TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES
Technological properties were studied for chilled beef of different classes concerning the color of muscle tissue obtained from Hereford (beef cattle) and White-and-Black (beef and dairy cattle) breeds. The color of Longissimus dorsi muscle in CIELab units wasexamined using Konica Minolta CM‑2300d s...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
The V.M. Gorbatov All-Russian Meat Research Institute
2017-07-01
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| Σειρά: | Teoriâ i Praktika Pererabotki Mâsa |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.meatjournal.ru/jour/article/view/66 |
| Ετικέτες: |
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