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Comparison of different criteria used to categorize technological quality of pork
Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating po...
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| Vydáno v: | Ciência Rural |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Universidade Federal de Santa Maria
2016
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| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=33147755028 |
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