PH POST-MORTEM ON POULTRY CARCASSES IN A SLAUGHTER LINE FOR INDUSTRIAL IDENTIFICATION OF PSE (PALE, SOFT, EXUDATIVE) AND NORMAL MEAT.
| Autor: | Kaiser, Tania Regina1,2, Garcia Coró, Fabio Augusto1, Ramos, Patrícia Maloso3, Miranda, Andresa1, Kato, Talita1, Barreiros de Souza, Roberta1, Freitas Cardines, Pedro Henrique4 pedrocardines@uel.br, Reghiany Pedrão, Mayka1 |
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| Zdroj: | Acta Scientiarum Polonorum. Technologia Alimentaria. Oct-Dec2022, Vol. 21 Issue 4, p429-437. 9p. |
| Databáze: | Academic Search Ultimate |
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