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.
AGROVOC关键词
书目信息
出版者
IIF
其它主题
Couleur/ temperature ambiante; Color/ temperatura del medio ambiente; Colour/ environmental temperature
语言
英语
注释
4 ref., Summaries (En, Fr)
ISBN
2-903633-39-8
类型
Conference; Summary
来源
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
粮农组织大会
Recent advances and developments in the refrigeration of meat by chilling, Bristol (UK), 10-12 Sep 1986
1988-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]