Destrukturiertes Muskelgewebe bei einer Kochpökelware aus Putenbrust

Category

Translated title:

Destructured muscle tissue in a cured cooked turkey breast (English)

Published in:

Fleischwirtschaft
Vol. 92, H. 6 (2012), p. 85-88

Date Issued:

2012

Language:

German

Type of Resource:

Text

Institution:

Max Rubner-Institut, Department of Safety and Quality of Meat

Physical Location:

Bibliothek/MRIKU