Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality
Research output: Contribution to conference › Paper › Research
| Original language | English |
|---|---|
| Publication date | 2006 |
| Number of pages | 3 |
| Publication status | Published - 2006 |
| Event | International Congress of Meat Science and Technology - Dublin, Ireland Duration: 13 Aug 2006 → 14 Aug 2006 Conference number: 52 |
Conference
| Conference | International Congress of Meat Science and Technology |
|---|---|
| Number | 52 |
| Country | Ireland |
| City | Dublin |
| Period | 13/08/2006 → 14/08/2006 |
- Former LIFE faculty - Pork, cooking, eating quality, meat quality
Research areas
ID: 8062241