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1.
[Measurement of cooking loss and tenderness of fresh pork using visible/near infrared spectroscopy].
Guang Pu Xue Yu Guang Pu Fen Xi
; 30(11): 2950-3, 2010 Nov.
Artículo
en Zh
| MEDLINE | ID: mdl-21284160
2.
[Detection of fatty acid composition in intramuscular fat of packed pork loin by near infrared spectroscopy].
Guang Pu Xue Yu Guang Pu Fen Xi
; 29(8): 2079-82, 2009 Aug.
Artículo
en Zh
| MEDLINE | ID: mdl-19839312
3.
[Prediction of water holding capacity of fresh pork using near infrared spectroscopy].
Guang Pu Xue Yu Guang Pu Fen Xi
; 29(12): 3259-62, 2009 Dec.
Artículo
en Zh
| MEDLINE | ID: mdl-20210145
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