ET KALİTESİNİN DEĞERLENDİRİLMESİNDE YENİ TEKNİKLER

ET KALİTESİNİN DEĞERLENDİRİLMESİNDE YENİ TEKNİKLER

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Karkas kompozisyonunun ve et kalitesinin değerlendirilmesinde yıllardır çok sayıda ve çeşitli teknikler kullanılmıştır. Mevcut tekniklerden endüstrinin ihtiyaçlarını karşılayanlar çok az sayıdadır. En fazla umut veren teknikler, canlı hayvanın ve tüm karkasın tekstürünün değerlendirilmesinde kullan...

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Bibliographic Details
Main Authors:	Meltem SERDAROĞLU, Gülen YILDIZTURP
Format:	Article
Language:	English
Published:	Pamukkale University 2004-01-01
Series:	Pamukkale University Journal of Engineering Sciences
Subjects:	Meat Ultrasound Image process NIR Electronic nose NMR Et Ultrason Image proses Elektronik burun
Online Access:	http://dergipark.org.tr/pajes/issue/20525/218604?publisher=pamukkale

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