Evaluation of pH value, temperature and color parameters L*, a*, b* in raw pork meat during 72 hours post-mortem

Наслов

Evaluation of pH value, temperature and color parameters L*, a*, b* in raw pork meat during 72 hours post-mortem

Идентификатор

/unibl/sci/idNaucniRad:14565
978-86-7994-049-0

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Датум

Библиографски цитат

G. Vučić, R. Grujić, K. Milojčić, L. Vasilišin, Evaluation of pH value, temperature and color parameters L*, a*, b* in raw pork meat during 72 hours post-mortem, Abstract Book, Oct, 2016

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Почетна страница

231

Презентовано

III INTERNATIONAL CONGRESS “FOOD TECHNOLOGY, QUALITY AND SAFETY” FoodTech 2016

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