Evaluation of pH value, temperature and color parameters L*, a*, b* in raw pork meat during 72 hours post-mortem
Title
Evaluation of pH value, temperature and color parameters L*, a*, b* in raw pork meat during 72 hours post-mortem
Identifier
/unibl/sci/idNaucniRad:14565
978-86-7994-049-0
Type
See all items with this valueConference Paper
Date
Bibliographic Citation
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
page start
231
presented at
III INTERNATIONAL CONGRESS “FOOD TECHNOLOGY, QUALITY AND SAFETY” FoodTech 2016
Is Part Of
See all items with this valueAbstract Book
Relation
list of authors
Position: 36135 (29 views)