Evaluation of the course of meat ripening
1992
Kopriva, V. (Statni Zdravotni Ustav, Brno (CSFR). Centrum Hygieny Potravinovych Retezcu) | Steinhauser, L. | Matyas, Z.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 348-349
Other Subjects
Emballage sous vide; Acido lactico; Murissage; Embalaje en vacio
Language
Czech
Note
1 graph, 1 table. Summary (Cs)
Type
Summary
1993-08-15
AGRIS AP
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