Výsledky vyhledávání - "Jeffery J Sindelar"

Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

Autor: W. N. Osburn, Jason Britt, Fred Prochaska, Rhonda K. Miller, Gordon L Smith, Jeffery J Sindelar, Robert Templeman

Publikováno v: Meat Science. 65:1211-1222

Sow meat has been identified to possess objectionable atypical aromas and flavors we have termed as "sow taint". The objective of this study was to identify optimum concentrations of sodium bicarbonate (NaHCO(3)), sodium tripolyphosphate (PO(4)) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7aa2a85ab14f7ad7dfa6298ea88a4cef
https://doi.org/10.1016/s0309-1740(03)00027-5

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání