ShareThe effect of rapid and conventional carcass chilling on pork quality with high intramuscular fat.
Author(s) : RYBARCZYK A., DROZD R., KARAMUCKI T., et al.
Type of article: Article
Details
- Original title: The effect of rapid and conventional carcass chilling on pork quality with high intramuscular fat.
- Record ID : 30013768
- Languages: English
- Source: Fleischwirtschaft International - vol. 29 - n. 4
- Publication date: 2014
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Indexing
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Themes:
Chilling of foodstuffs;
Meat and meat products - Keywords: Sensory analysis; Chilling; Quality; Physico-chemical property; Pork; Expérimentation
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