TBARS_PORK_MEAT
Published: 22 March 2021| Version 1 | DOI: 10.17632/69jfdsv8w4.1
Contributor:
Anna KaczmarekDescription
The TBARS (%) changes in meat during storage.
Files
Institutions
Uniwersytet Przyrodniczy w Poznaniu
Categories
Meat, Lipid Oxidation, Predictive Modeling