Prediction of pH and aw of pork meat by a thermodynamic model: New developments

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https://hal.uca.fr/hal-02023579
Contributor : André Lebert <>
Submitted on : Monday, February 18, 2019 - 3:49:04 PM
Last modification on : Thursday, May 2, 2019 - 8:28:01 AM

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  • HAL Id : hal-02023579, version 1

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Aichatou Musavu Ndob, André Lebert. Prediction of pH and aw of pork meat by a thermodynamic model: New developments. Meat Science, Elsevier, 2018, 138, pp.59-67. ⟨hal-02023579⟩

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