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366 The Ham Halo condition: Characterization and a possible approach for mitigation
The Halo condition is a meat quality defect characterized by very pale lean tissue on the superficial portion of fresh ham muscles. This tissue does not allow proper cured color development and has been the subject of customer complaints for ham processors. Surveys of raw materials revealed an issue...
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| Publicado no: | J Anim Sci |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7702988/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skaa278.176 |
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