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Methoden zur Beurteilung der Qualität von Fleischprodukten (Methoden und Protokolle in Lebensmitteln

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Texture Analysis. pH and Color. Lipid Oxidation (Primary and Secondary Products). Roberto Bermúdez, Noemí Echegaray, Maria João Fraqueza, Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, José M. Lorenzo, and Eva María Santos.

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EAN:

9781071620014
UPC:

9781071620014
ISBN:

9781071620014
Book Title:

Methods to Assess the Quality of Meat Products (Me
Item Length:

26.3 cm
Item Weight:

0.49 kg

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