Zobrazeno 1 - 1
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pro vyhledávání: '"Olivas JA, Diaz"'
Publikováno v:
Nacameh, Vol 11, Iss 2, Pp 50-57 (2017)
The demand for safety food with high quality has been increased in recent years. Meat properties (color, texture, firmness) are related to the previous products handle before being consumed. The objective of this work was to determinate the physicoch