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Low temperature cooking of pork meat - Physicochemical and sensory aspects.
Becker, André; Boulaaba, Annika; Pingen, Sylvia; Krischek, Carsten; Klein, Günter.
Afiliación
  • Becker A; Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
  • Boulaaba A; Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
  • Pingen S; Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
  • Krischek C; Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
  • Klein G; Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany. Electronic address: Guenter.Klein@tiho-hannover.de.
Meat Sci ; 118: 82-8, 2016 Aug.
Article en En | MEDLINE | ID: mdl-27060409
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Gusto / Temperatura / Culinaria / Carne Roja Límite: Animals / Humans Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2016 Tipo del documento: Article País de afiliación: Alemania
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Gusto / Temperatura / Culinaria / Carne Roja Límite: Animals / Humans Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2016 Tipo del documento: Article País de afiliación: Alemania