Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
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
- Ereignis
-
Veröffentlichung
- (wo)
-
Hohenheim
- (wer)
-
Universität Hohenheim
- (wann)
-
2021
- Urheber
- DOI
-
10.1111/1750-3841.15832
- URN
-
urn:nbn:de:101:1-2411200119259.078966923051
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:24 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
- Universität Hohenheim
Entstanden
- 2021
Ähnliche Objekte (12)
A research note: effect of pH on meat iridescence in precooked cured pork
Chapter III.- Hams, Cured and Preserved Meats
Trace Metals in Pork Meat Products Marketed in Italy: Occurrence and Health Risk Characterization
Supply response on the Hungarian pork meat sector
Supply response on the Hungarian pork meat sector
Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish
Effect of varying salt concentration on iridescence in precooked pork meat
The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products
Combination of Loop-Mediated Isothermal Amplification and AuNP-Oligoprobe Colourimetric Assay for Pork Authentication in Processed Meat Products
Pork
Pork
Pork
A research note: effect of pH on meat iridescence in precooked cured pork
Chapter III.- Hams, Cured and Preserved Meats
Trace Metals in Pork Meat Products Marketed in Italy: Occurrence and Health Risk Characterization
Supply response on the Hungarian pork meat sector
Supply response on the Hungarian pork meat sector
Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish
Effect of varying salt concentration on iridescence in precooked pork meat
The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products
Combination of Loop-Mediated Isothermal Amplification and AuNP-Oligoprobe Colourimetric Assay for Pork Authentication in Processed Meat Products
Pork
Pork
Pork
A research note: effect of pH on meat iridescence in precooked cured pork
Chapter III.- Hams, Cured and Preserved Meats
Trace Metals in Pork Meat Products Marketed in Italy: Occurrence and Health Risk Characterization
Supply response on the Hungarian pork meat sector
Supply response on the Hungarian pork meat sector
Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish
Effect of varying salt concentration on iridescence in precooked pork meat
The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products
Combination of Loop-Mediated Isothermal Amplification and AuNP-Oligoprobe Colourimetric Assay for Pork Authentication in Processed Meat Products
Pork
Pork