AGRIS - International System for Agricultural Science and Technology

Comparison of changes in porcine and bovine muscle after slaughter. A contribution to the problem of hot-boning pork

1984

Hamm, R. (Bundesanstalt fuer Fleischforschung, Kulmbach (Germany, F.R.). Inst. fuer Chemie und Physik) | Honikel, K.O. | Kim, C.J.


Bibliographic information
Fleischwirtschaft (Germany, F.R.)
Volume 64 Issue 11 ISSN 0015-363X
Pagination
pp. 1387-1393
Other Subjects
Desossage; Analisis estadistico; Texture de la viande/ muscle; Adenosintrifosfato; Meat texture/ muscles; Textura de la carne/ musculos; Estructura quimica
Language
German
Note
17 ill., 1 table. Bibliography 36 ref. Summaries (De, En)
Type
Bibliography; Summary

1987-08-15
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