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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...
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| Main Authors: | , , , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
The V.M. Gorbatov All-Russian Meat Research Institute
2017-07-01
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| Sraith: | Teoriâ i Praktika Pererabotki Mâsa |
| Ábhair: | |
| Rochtain Ar Líne: | https://www.meatjournal.ru/jour/article/view/66 |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
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