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

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Bibliografski detalji
Glavni autori: Martina Bednářová, Josef Kameník, Alena Sláková, Zdeněk Pavlík, Bohuslava Tremlová
Format: Artigo
Jezik:Inglês
Izdano: HACCP Consulting 2014-02-01
Serija:Potravinarstvo
Teme:
PSE
quality
pork meat
lightness
Online pristup:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/337
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