Qualite de la viande de porc destinee a la transformation en jambon cuit. Qualite de prediction de la mesure de pH 24 h post-mortem.
1988
Cariou N. | Joannic P. | Dubois M.
AGROVOC Keywords
Bibliographic information
Other Subjects
Jamon; Qualite
Language
French
ISBN
2-85969-040-X
Translated Title
English.
[Quality of pork for the processing into cooked ham: predictive value of the measurement of meat pH 24 hours post-mortem]. [French]
Type
Monograph; Conference Paper; Conference Part
Conference
20. Journees de la Recherche Porcine en France. Paris (France). 2-4 Feb 1988.
Corporate Author
Association pour le Developpement de la Recherche Appliquee aux Industries Agricoles et Alimentaires, Quimper (France)
2012-11-15
AGRIS AP
Data Provider
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