Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

Las pautas brindadas en este documento son de gran utilidad para determinar los factores clave responsables de la calidad sensorial, la textura instrumental y las propiedades de coccin̤ de la carne. No obstante, no deben tomarse como un estǹdar al que cualquiera deba adherirse para todo anl̀isis al...

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Detaylı Bibliyografya
Diğer Yazarlar:	American Meat Science Association (AMSA)
Materyal Türü:	Kitap
Dil:	İngilizce
Konular:	Industrias alimenticias Industria de la carne Food industry and trade Meat industry and trade alimentos carne coccin̤ de la carne ternura de la carne propiedades texturales evaluacin̤ sensorial panel sensorial muestras mťodos de coccin̤ medicin̤ instrumental anl̀isis de datos food meat meat cookery meat tenderness textural properties sensorial evaluation sensorial panel samples cookery methods instrumental measurement data analysis
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Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

Internet

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