A MEAT QUALITY CRITERION

被引：0
|
作者：
HOFMANN, K
机构：
来源：
FLEISCHWIRTSCHAFT | 1987年 / 67卷 / 05期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：557 / 562
页数：6
相关论文
共 50 条
  • [1] PH - A QUALITY CRITERION FOR MEAT
    HOFMANN, K
    [J]. FLEISCHWIRTSCHAFT, 1988, 68 (01): : 67 - 70
  • [2] Calpain Activity Zymography from Meat Sources as Quality Criterion
    Oropeza, Damaris
    Kurz, Liliana
    Wilkesman, Jeff
    [J]. REVISTA CIENTIFICA-FACULTAD DE CIENCIAS VETERINARIAS, 2015, 25 (01): : 19 - 26
  • [3] Sensory evaluation as a criterion for meat quality A comparison of different meats
    Ristic, Milan
    [J]. FLEISCHWIRTSCHAFT, 2010, 90 (02): : 99 - 103
  • [4] Microbial quality of raw minced meat in Poland based on process hygiene criterion
    Modzelewska-Kapitula, Monika
    Banach, Joanna
    Maj-Sobotka, Katarzyna
    [J]. ANNALS OF NUTRITION AND METABOLISM, 2015, 67 : 486 - 486
  • [5] Safety Criterion for Reptile Meat
    不详
    [J]. DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 2020, 116 (04) : 136 - 136
  • [6] THE MICROSTRUCTURE OF MEAT AS A TECHNOLOGICAL CRITERION
    RAEUBER, HJ
    KIESSLING, I
    GEISSLER, A
    [J]. FLEISCHWIRTSCHAFT, 1984, 64 (11): : 1375 - 1378
  • [7] QUALITY IN MEAT AND QUALITY CONTROL OF MEAT PRODUCTS
    HILL, F
    [J]. FOOD MANUFACTURE, 1967, 42 (11): : 38 - &
  • [8] QUALITY IN MEAT AND MEAT PRODUCTS
    HANKINS, OG
    [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1945, 37 (03): : 220 - 223
  • [9] BIOCHEMISTRY OF MEAT AND MEAT QUALITY
    HONIKEL, KO
    [J]. FLEISCHWIRTSCHAFT, 1994, 74 (01): : 108 - 110
  • [10] MEAT QUALITY AND MEAT EXAMINATION
    GRATZ
    [J]. FLEISCHWIRTSCHAFT, 1982, 62 (05): : 543 - 543
12345