相关文档

《肉制品冷冻技术》(英文版) Part 4 Colour changes in chilling, freezing and storage of meat

The appearance of meat at its point of sale is the most important quality attribute governing its purchase. The ratio of fat to lean and the amount of marbled fat are important appearance factors and another is the colour of the meat. The changes in colour of the muscle and blood pigments (myoglobin and haemoglobin, respectively) determine the attractiveness
团购合买资源类别:文库,文档格式:PDF,文档页数:14,文件大小:65.09KB
点击进入文档下载页(PDF格式)
共14页,试读已结束,阅读完整版请下载
点击下载(PDF格式)