Variability between muscles and between animals of the color stability of beef meats [NAD (Nicotinamide-adenine dinucleotide), oxygen consumption, cytochromes a (+a3), myoglobine]
1984
Renerre, M. (Institut National de la Recherche Agronomique, Ceyrat (France). Centre de Theix, Station de Recherche sur la Viande)
AGROVOC Keywords
Bibliographic information
Sciences des Aliments (France)
Volume
4
Issue
4
ISSN
0240-8813
Pagination
pp. 567-584
Other Subjects
Refrigeracion; Viande fraiche; Aptitud para la conservacion / propiedades organolepticas; Musculos; Aptitude a la conservation/ propriete organoleptique; Keeping quality / organoleptic properties
Language
French
Note
32 ref., Summaries (Fr, En)
Type
Summary
1985-08-15
AGRIS AP
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