Evaluation of pH value, temperature and color parameters L*, a*, b* in raw pork meat during 72 hours post-mortem
Naslov
Evaluation of pH value, temperature and color parameters L*, a*, b* in raw pork meat during 72 hours post-mortem
Identifikator
/unibl/sci/idNaucniRad:14565
978-86-7994-049-0
Tip
Pronađite slične unoseConference Paper
Datum
Pronađite slične unose2016-10
Bibliografski citat
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
Početna stranica
231
Prezentovano
III INTERNATIONAL CONGRESS “FOOD TECHNOLOGY, QUALITY AND SAFETY” FoodTech 2016
Je dio
Abstract Book
Lista autora
Position: 36336 (29 views)