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pro vyhledávání: '"Luisa Ramírez‐Hidalgo"'
Autor:
Miguel Ángel Fernández‐Barroso, Juan María García‐Casco, Yolanda Núñez, Luisa Ramírez‐Hidalgo, Gema Matos, María Muñoz
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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16Pág.
Meat color is the first perceived sensory feature and one of the most important quality traits. Myoglobin is the main pigment in meat, giving meat its characteristic cherry-red color, highly appreciated by the consumers. In the current s
Meat color is the first perceived sensory feature and one of the most important quality traits. Myoglobin is the main pigment in meat, giving meat its characteristic cherry-red color, highly appreciated by the consumers. In the current s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bab564e58bb117ba575708f7c17e116c
https://pubmed.ncbi.nlm.nih.gov/35355298
https://pubmed.ncbi.nlm.nih.gov/35355298
