Effects of deboning methods on chemical composition and some properties of beef and turkey meat

El objetivo de esta investigacin̤ es comparar algunas caracters̕ticas fs̕icas y qum̕icas de carne de res y pavo deshuesada mecǹica y manualmente. Se analizaron muestras para determinar la composicin̤, colesterol, TBA, contenidos de hierro y calcio, parm̀etros de color, y composicin̤ de c̀idos graso...

Täydet tiedot

Bibliografiset tiedot

Muut tekijät:	Serdaroğlu Meltem, Yildiz Turf Gϋlen, Bağdatlioğlu Neriman, The Scientific & Technological Research Council of Turkey
Aineistotyyppi:	Kirja
Kieli:	englanti
Aiheet:	Conservacin̤ de alimentos Industria de la carne Control de carnes Conservacin̤ de carnes Food preservation Meat industry and trade Meat inspection Meat preservation Industria cr̀nica Consumo de carne Meat industry Meat consumption
Linkit:	Effects of deboning methods on chemical composition and some properties of beef and turkey meat
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