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Métodos de ablandamiento de la carne y su efecto sobre la textura.
- Source :
- Nacameh; 2022, Vol. 16 Issue 2, p61-75, 15p
- Publication Year :
- 2022
-
Abstract
- <i>Copyright of Nacameh is the property of Universidad Autonoma Metropolitana Unidad Iztapalapa and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- MEAT cuts
MEAT quality
PRICES
CATHEPSINS
ERECTOR spinae muscles
MEAT
CASPASES
Subjects
Details
- Language :
- Spanish
- ISSN :
- 20070373
- Volume :
- 16
- Issue :
- 2
- Database :
- Complementary Index
- Journal :
- Nacameh
- Publication Type :
- Academic Journal
- Accession number :
- 162186951
- Full Text :
- https://doi.org/10.24275/uam/izt/dcbs/nacameh/2022v16n2/Perez