Slow rate of carcass temperature decline: Effect on color of pork ham and solution | อัตราการลดอุณหภูมิของซากช้า: ผลกระทบต่อสีของเนื้อสะโพกสุกรและการแก้ไขปัญหา
2017
Supansa Manmuean(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology and Fisheries) | Supaluk Sorapukdee(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology and Fisheries) | Pussadee Tangwatcharin(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology and Fisheries)
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Эту запись предоставил Kasetsart University