Variability between muscles and between animals of the color stability of beef meats [NAD (Nicotinamide-adenine dinucleotide), oxygen consumption, cytochromes a (+a3), myoglobine]
1984
Renerre, M. (Institut National de la Recherche Agronomique, Ceyrat (France). Centre de Theix, Station de Recherche sur la Viande)
AGROVOC关键词
书目信息
页码
pp. 567-584
其它主题
Keeping quality / organoleptic properties; Aptitud para la conservacion / propiedades organolepticas; Aptitude a la conservation/ propriete organoleptique; Refrigeracion; Musculos; Viande fraiche
语言
法语
注释
32 ref., Summaries (Fr, En)
类型
Summary
1985-08-15
AGRIS AP