Strategies for improving fresh meat color
1989
Faustman, C. | Cassens, R.G.
AGROVOC关键词
书目信息
出版者
SFI
其它主题
Propiedades organolepticas; Metodos; Propriete organoleptique; Oxidacion; Tecnologia de los alimentos; Reduccion
语言
英语
注释
Summary (En)
9 ill., 3 tables; 13 ref.
类型
Conference; Summary
来源
Proceedings, 2 (session 2, 3 and 4) ICOMST-89, Slagteriernes Forskningsinstitut, Roskilde (Denmark).- Roskilde (Denmark): SFI, 1989. p. 446-453
粮农组织大会
35. International Congress of Meat Science and Technology, Copenhagen (Denmark), 20-25 Aug 1989
1995-08-15
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