Effect of temperature, salt and water content on the time-course evolution of proteolysis intensity in small laboratory pork meat samples
2012
Harkouss, Rami | Safa, Hassan | Mirade, Pierre-Sylvain | Gatellier, Philippe,
AGROVOC关键词
书目信息
其它主题
Salt content; Proteolysis index; [spi.gproc] engineering sciences [physics]; Chemical and process engineering
语言
英语
类型
Doctoral Thesis; Thesis
来源
European Federation of Food Science Technology Annual Meeting, EFFoST-2012
2021-03-15
AGRIS AP
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