Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality

Publikation: KonferencebidragPaperForskning

OriginalsprogEngelsk
Publikationsdato2006
Antal sider3
StatusUdgivet - 2006
BegivenhedInternational Congress of Meat Science and Technology - Dublin, Irland
Varighed: 13 aug. 200614 aug. 2006
Konferencens nummer: 52

Konference

KonferenceInternational Congress of Meat Science and Technology
Nummer52
LandIrland
ByDublin
Periode13/08/200614/08/2006

ID: 8062241