Proetein degradation of fresh lamb meat treated with organic acids (Acetic and lactic acids) and stored at chill temperature
Guardado en:
| Publicado en: | Agronomía Lusitana |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Agronomía Lusitana v. 48, no. 1-2 (2000), p. 5-16 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Agronomía Lusitana |
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| 100 | 1 | # | |a Morais, H. |
| 245 | 1 | 0 | |a Proetein degradation of fresh lamb meat treated with organic acids (Acetic and lactic acids) and stored at chill temperature |
| 336 | # | # | |a texto |b txt |2 rdacontent |
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| 650 | # | 4 | |a Acidos orgánicos |
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| 650 | # | 4 | |a Acido láctico |
| 650 | # | 4 | |a Almacenamiento en frigoríficos |
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