Proetein degradation of fresh lamb meat treated with organic acids (Acetic and lactic acids) and stored at chill temperature

Proetein degradation of fresh lamb meat treated with organic acids (Acetic and lactic acids) and stored at chill temperature

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Detalles Bibliográficos
Publicado en:	Agronomía Lusitana
Autor principal:	Morais, H.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Agronomía Lusitana v. 48, no. 1-2 (2000), p. 5-16
Materias:	Carne Carne de cordero Proteínas Proteínas de origen animal Degradación Acidos orgánicos Acido acético Acido láctico Almacenamiento en frigoríficos
Publicación relacionada:	Contenido en: Agronomía Lusitana

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