Tenderization of pork steak with fruit bromelain from pineapple monitored by sensory evaluation and texturometer
2011
Ieowsakulrat, S.(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science and Technology) | Theerasamran, P.(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science and Technology) | Chokpitinun, C.(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science and Technology) | Pinitglang, S.(University of the Thai Chamber of Commerce, Bangkok (Thailand). School of Science and Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 457-460
Другие темы
Texturometer; Tenderization; Fruit bromelain; Pork steak
Язык
Тайский
Переведенный заголовок
เธเธฒเธฃเธเธณเนเธซเนเธชเนเธเนเธเธซเธกเธนเธเธธเนเธกเธเนเธงเธขเนเธญเธเนเธเธกเนเนเธเธฃเธกเธดเนเธฅเธเธเธฒเธเธเธฅเธชเธฑเธเธเธฐเธฃเธ เธเธฃเธฐเนเธกเธดเธเนเธเธขเธเธฒเธฃเธเธเธชเธญเธเธเธฒเธเธเธฃเธฐเธชเธฒเธเธชเธฑเธกเธเธฑเธชเนเธฅเธฐเนเธเธฃเธทเนเธญเธเธงเธฑเธเนเธเธทเนเธญเธชเธฑเธกเธเธฑเธช
Тип
Summary; Non-Conventional
2016-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]