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pHu

Polish translation: końcowe pH (ultimate pH)


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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:pHu
Polish translation:końcowe pH (ultimate pH)
Entered by: emer
Options:
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17:58 Jan 24, 2005
English to Polish translations [PRO]
Medical - Agriculture / animal slaughter
English term or phrase: pHu
Słowo pochodzi z tekstu na temat jakości mięsa po uboju. W pewnym momencie ph zamienia się w pHu. Nie wiem, jaki jest polski odpowiedni tego zwrotu.
kermitka
Local time: 18:55
końcowe pH
Explanation:
"This thesis investigates glycogen concentration in lamb muscle and the ultimate pH (pHu) of lamb meat under commercial industry conditions as well as exploring ...
http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20040513....

"Tuczniki chowane i żywione ekologicznie maja wyższą zawartość tłuszczu międzymięśniowego, niższe końcowe pH szynki i polędwicy, a także czerwieńsze mięso."
http://duw.iung.pulawy.pl/eko/rembia/eko3.doc

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Note added at 37 mins (2005-01-24 18:36:07 GMT)
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i jeszcze tu:

\"... Wiesław PRZYBYLSKI (PB, Białystok) „Uwarunkowania i oddziaływanie pH końcowego na jakość mięsa wieprzowego”
http://snack.p.lodz.pl/sesjaknz/program_sesji.pdf
Selected response from:

emer
Local time: 18:55
Grading comment
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +1końcowe pHemer


  

Answers


25 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
phu
końcowe pH


Explanation:
"This thesis investigates glycogen concentration in lamb muscle and the ultimate pH (pHu) of lamb meat under commercial industry conditions as well as exploring ...
http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20040513....

"Tuczniki chowane i żywione ekologicznie maja wyższą zawartość tłuszczu międzymięśniowego, niższe końcowe pH szynki i polędwicy, a także czerwieńsze mięso."
http://duw.iung.pulawy.pl/eko/rembia/eko3.doc

--------------------------------------------------
Note added at 37 mins (2005-01-24 18:36:07 GMT)
--------------------------------------------------

i jeszcze tu:

\"... Wiesław PRZYBYLSKI (PB, Białystok) „Uwarunkowania i oddziaływanie pH końcowego na jakość mięsa wieprzowego”
http://snack.p.lodz.pl/sesjaknz/program_sesji.pdf


emer
Local time: 18:55
Native speaker of: Native in PolishPolish
PRO pts in category: 8

Peer comments on this answer (and responses from the answerer)
agree  leff
16 mins
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