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Production factors including breed, age, sex, feeding, rearing system and technological factors, such as refrigeration or ageing time, can affect a number of meat characteristics.

Textural and sensory properties of meat from Podolian cattle.

Pelosi S;
2006

Abstract

Production factors including breed, age, sex, feeding, rearing system and technological factors, such as refrigeration or ageing time, can affect a number of meat characteristics.
2006
Istituto di Scienze Marine - ISMAR
52° International Congress of Meat Science and Technology
http://books.google.it/books?id=511Ua8BOU6kC&pg=PA203&lpg=PA203&dq=and+sensory+of+meat+from+podolian&source=bl&ots=elyXy9Ld4u&sig=xXrqSrO1e24L0tL7rBPwdp6cJoY&hl=it&sa=X&ei=DX0GULzlB4bS4QT9pbCkCQ&ved=0CDoQ6AEwAA#v=onepage&q=and%20sensory%20of%20meat%20from%20podolian&f=false
Sì, ma tipo non specificato
Dublin (Ireland)
6
info:eu-repo/semantics/conferenceObject
reserved
274
04 Contributo in convegno::04.02 Abstract in Atti di convegno
Marino, R; Albenzio, M; Caroprese, M; Pelosi, S; Santillo, A; Braghieri, A
04.02 Abstract in Atti di convegno
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.14243/109551
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