Effect of temperature and pH history on the colour stability of beef muscles
1986
Billinge, A.J. (University of Nottingham (UK). Department of Applied Biochemistry and Food Science) | Ledward, D.A.
Ключевые слова АГРОВОК
Библиографическая информация
Издатель
IIF
Другие темы
Couleur/ temperature ambiante; Color/ temperatura del medio ambiente; Colour/ environmental temperature
Язык
Английский
Примечание
4 ref., Summaries (En, Fr)
ISBN Международный стандартный книжный номер
2-903633-39-8
Тип
Conference; Summary
Источник
Recent advances and developments in the refrigeration of meat by chilling. Proceedings of meeting of the Commission C2, September 10-12, 1986; Bristol (United Kingdom), Institut International du Froid, Paris (France).- Paris (France): IIF, 1986.- ISBN 2-903633-39-8. p. 55-60
Конференция
Recent advances and developments in the refrigeration of meat by chilling, Bristol (UK), 10-12 Sep 1986
1988-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил Institut national de la recherche agronomique
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]