Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Ludmila V. Krichun"'
Publikováno v:
Теория и практика переработки мяса, Vol 3, Iss 4, Pp 49-57 (2018)
The paper presents the results of studies of organoleptic (color, consistency, water content) and functional-technological (pH, moisture binding capacity and loss of juice during cooking) properties of muscle tissue of NOR and PSE pork, obtained from
Externí odkaz:
https://doaj.org/article/fd640f9757814c63a8725b0577712586
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 3, Iss 4, Pp 49-57 (2018)
The paper presents the results of studies of organoleptic (color, consistency, water content) and functional-technological (pH, moisture binding capacity and loss of juice during cooking) properties of muscle tissue of NOR and PSE pork, obtained from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fee09ddfdc9134a8b76dcd19833f36c
https://doi.org/10.21323/2414-438x-2018-3-4-49-57
https://doi.org/10.21323/2414-438x-2018-3-4-49-57