Objective determination of marbling levels in raw bovine meat
Beef is a highly demanded food and plays an important role in the everyday diet for many people. The most common methods for measuring meat quality attributes are pH, colour, water-holding capacity, intramuscular fat, flavour and tenderness, are more or less performed by subjective methods and vario...
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/14391/ |
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