Effect of pH24 and intramuscular fat content on technological and sensory quality of pork

Polish Journal of Food and Nutrition Sciences

Volumn 60, Issue 1, 2010, Pages 43-49

  Czarniecka Skubina, Ewa ^a   Przybylski, Wiesław ^a   Jaworska, Danuta ^a   Kajak Siemaszko, Katarzyna ^a   Wachowicz, Ingrid ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Culinary meat; Intramuscular fat; Meat quality; PH24

Indexed keywords

SUIDAE;

EID: 77749258137     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (44)

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