Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle

Autor:	Anders H Karlsson, Andersson, A., Lundstrom, K.
Jazyk:	angličtina
Rok vydání:	1996
Zdroj:	Karlsson, A, Andersson, A, Lundstrøm, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft, vol. 76, pp. 634-636 . ResearcherID Karlsson, A, Andersson, A, Lundström, K & Ridderstråle, Y 1996, ' Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle ' Fleischwirtschaft International, vol. 3, pp. 22-25 .
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::51678b9bd96cd6a49f53afeb1cc1a362 https://pure.au.dk/portal/da/publications/influence-of-marinade-ph-on-muscle-fibre-area-and-water-holding-capacity-of-raw-porcine-longissimus-dorsi-muscle(240bbb90-05c0-11db-aa3e-000ea68e967b).html Zobrazit plný text záznamu