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)
AGROVOC关键词
书目信息
页码
71-78
其它主题
Temperature reduction; Pork ham; Pork ham skin off; Pse; Semimembranosus; Pork color; Pale soft and exudative; Carcass temperature decline
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
King Mongkut Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology
2022-02-15
AGRIS AP