- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1756-0500
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
A research note: effect of pH on meat iridescence in precooked cured pork ; volume:15 ; number:1 ; day:22 ; month:2 ; year:2022 ; pages:1-4 ; date:12.2022
BMC Research Notes / Biomed Central; 15, Heft 1 (22.2.2022), 1-4, 12.2022
- Urheber
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s13104-022-05956-x
- URN
-
urn:nbn:de:101:1-2022052421151272175972
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:21 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Rüdt, Chiara
- Gibis, Monika
- Weiss, Jochen
- SpringerLink (Online service)
Ähnliche Objekte (12)
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products
Chapter III.- Hams, Cured and Preserved Meats
Supply response on the Hungarian pork meat sector
Supply response on the Hungarian pork meat sector
Effect of varying salt concentration on iridescence in precooked pork meat
Pork
Pork
Pork
Pork
Whole-genome association analysis of pork meat pH revealed three significant regions and several potential genes in Finnish Yorkshire pigs
Effect of frozen to fresh meat ratio in minced pork on its quality
Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products
Chapter III.- Hams, Cured and Preserved Meats
Supply response on the Hungarian pork meat sector
Supply response on the Hungarian pork meat sector
Effect of varying salt concentration on iridescence in precooked pork meat
Pork
Pork
Pork
Pork
Whole-genome association analysis of pork meat pH revealed three significant regions and several potential genes in Finnish Yorkshire pigs
Effect of frozen to fresh meat ratio in minced pork on its quality
Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products
Chapter III.- Hams, Cured and Preserved Meats
Supply response on the Hungarian pork meat sector
Supply response on the Hungarian pork meat sector
Effect of varying salt concentration on iridescence in precooked pork meat
Pork
Pork
Pork
Pork
Whole-genome association analysis of pork meat pH revealed three significant regions and several potential genes in Finnish Yorkshire pigs
Effect of frozen to fresh meat ratio in minced pork on its quality