Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus)

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Sonraí Bibleagrafaíochta
Main Authors: Martina Bednářová, Josef Kameník, Alena Sláková, Zdeněk Pavlík, Bohuslava Tremlová
Formáid: Artigo
Teanga:Inglês
Foilsithe: HACCP Consulting 2014-02-01
Sraith:Potravinarstvo
Ábhair:
PSE
quality
pork meat
lightness
Rochtain Ar Líne:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/337
Clibeanna: Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!

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