Visible spectroscopy and redox potential as alternatives of ultimate pH for cooking yield prediction
A. Vautier, A. Bozec, E. Gault, T. Lhommeau, J.L. Martin and J.L. Vendeuvre
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Visible spectroscopy and redox potential as alternatives of ultimate pH for cooking yield prediction
A. Vautier, A. Bozec, E. Gault, T. Lhommeau, J.L. Martin and J.L. Vendeuvre