ShareRelationships between Japanese pork colour standards and optical properties of pork before and after frozen storage.
Author(s) : IRIE M., SWATLAND H. J.
Type of article: Article
Summary
Measurement of variations in the optical properties of meat as a function of cold-storage and thawing conditions. Research into the relation between these characteristics and the water loss of meat during thawing and cooking.
Details
- Original title: Relationships between Japanese pork colour standards and optical properties of pork before and after frozen storage.
- Record ID : 1993-1456
- Languages: English
- Source: Food Res. int. - vol. 25 - n. 1
- Publication date: 1992
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