A comparative study of Sus scrofa M. longissimus dorsi with different changes in quality
The comparative study of <em>Sus scrofa </em>muscle tissue with different defects of quality was carried out. Such analysis methods as determination of water-binding capacity (WBC) and pH values, microstructural studies, proteome methods, mass spectrometric methods, high performance liqu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2017-01-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/769 |