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

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Main Authors: Martina Bednářová, Josef Kameník, Alena Sláková, Zdeněk Pavlík, Bohuslava Tremlová
格式: Artigo
語言:Inglês
出版: HACCP Consulting 2014-02-01
叢編:Potravinarstvo
主題:
PSE
quality
pork meat
lightness
在線閱讀:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/337
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