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

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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I tiakina i:
Ngā taipitopito rārangi puna kōrero
Ētahi atu kaituhi: American Meat Science Association (AMSA)
Hōputu: Pukapuka
Reo:Ingarihi
Ngā marau:
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
Urunga tuihono:Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat
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Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

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