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Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus)
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| Hoofdauteurs: | , , , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
HACCP Consulting
2014-02-01
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| Reeks: | Potravinarstvo |
| Onderwerpen: | |
| Online toegang: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/337 |
| Tags: |
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