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[Meat science: meat maturation]

1989

Graca, J.C.F. da

AGROVOC Keywords

almacenamiento armazenagem aroma carne meat meat texture ph proteolisis proteolyse proteolysis stockage storage textura da carne textura de la carne texture de la viande viande

Bibliographic information

Published in

Pecuaria (Portugal)

Volume 13 Issue 3

Pagination

pp. 6-8

Other Subjects

Aroma/ autolisis; Flavour/ autolysis; Flaveur/ autolyse; Autolise; Proteolise

Language

Portuguese

In AGRIS since: 1990-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Ministério da Agricultura, Desenvolvimento Rural e Pescas

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