About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Study of ginger juice's effect on meat tendering

1994

Yu Peichu | Hu Yikuang | Gu Jinlong (Shanghai Agricultural Coll. (China). Dept. of Animal Science)

AGROVOC Keywords
beef boiling carne de aves carne de res gingembre ginger jengibre meat texture poultry meat tenderness ternura textura de la carne texture de la viande viande bovine viande de volaille
Bibliographic information
Volume 12 Issue 2 ISSN 1000-193X
Pagination
pp. 96-99
Other Subjects
Ebullicion; Cuisson a l'eau; Tendrete
Language
Chinese
Note
Summaries (En, Zh)
2 tables; 5 ref.
Type
Bibliography; Summary
1996-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Institute of Agricultural Information, Chinese Academy of Agricultural Sciences

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]