Estimation of textural properties, drip loss, and degree of curing of beef during curing by impedance measured using touch type electrodes

Autor:	Chiho Fukuda, Ryohei Watanabe, Tomoka Yokota, Takayuki Muramoto, Keita Kanaya
Rok vydání:	2021
Zdroj:	Nihon Chikusan Gakkaiho. 92:71-74
ISSN:	1880-8255 1346-907X
DOI:	10.2508/chikusan.92.71
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fd7f6381279727446455ce256b577cd0 https://doi.org/10.2508/chikusan.92.71 Zobrazit plný text záznamu