Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
-
In: Journal of food science, 86 (2021), 8, 3563-3573. https://doi.org/10.1111/1750-3841.15832. ISSN: 1750-3841
In: Journal of food science
In: 86
In: 8
In: 1750-3841
- Event
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Veröffentlichung
- (where)
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Hohenheim
- (who)
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Universität Hohenheim
- (when)
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2021
- Creator
- DOI
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10.1111/1750-3841.15832
- URN
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urn:nbn:de:101:1-2411200119259.078966923051
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:24 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Rüdt, Chiara
- Gibis, Monika
- Weiss, Jochen
- Universität Hohenheim
Time of origin
- 2021
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